Method

• Preheat oven to 190C Carefully cut the pumpkin in half so you have a top and bottom
• Scoop out the seeds and discard
• Place the pumpkin halves flesh side up on a baking tray
• Put half the butter aside and with remaining butter divide and put inside cavity of pumpkin
• Scatter over some garlic (leaving some for later), rosemary leaves and miso paste
• Season with salt and pepper and bake until the flesh is soft and golden
• Depending on size and variety of pumpkin this time will vary 20-30 minutes or longer if needed
• Whilst the pumpkin is roasting, melt the remaining butter in a small saucepan along with remaining garlic and finely chopped rosemary sprigs
• Allow the butter to melt and go a golden brown colour, you will notice the garlic slivers turning a delicious toasted brown and the aroma will be nutty
• Leave aside until required
• When the pumpkins are cooked remove from oven and cool slightly
• Scoop out flesh and place into a bowl, mash with the back of the fork and pour over 2/3 of the butter
• Fold through to combine and pour over remaining garlicky butter
• Spoon back into half pumpkins to serve if you wish