--- The Cook Up with Adam Liaw airs weeknights on SBS Food at 7.00pm and 10.00pm, or stream it free on SBS On Demand.
Do pumpkin differently with this roasted version dressed with spices and served with a homemade buttermilk curd.
The perfect balance of salty and sweet, miso chicken and its pumpkin base are the absolute stars of this recipe.
With the natural sweetness from the pumpkin, warming spices and the sharp bite of the parmesan to balance all the flavours, these make for an excellent afternoon treat.
A unique take on the traditional Ethiopian dish, gomen be dinich (potato), substituting the potato for pumpkin for a delicious winter warmer. Easy to make and nutritious, it can be served with injera or rice.
Slow-cooked caramelised onion, roasted pumpkin and a hint of spice give this mac ’n’ cheese a subtle sweetness, with crunchy walnuts and crispy sage making it just a little bit more special.
Adam Liaw's simple Japanese curry is not only kid-friendly, but when you add a rice ball, it is a Halloween dream come true. Or should that be a nightmare? Made from packet curry roux, it’s incredibly easy.
Angel-hair jam from Mallorca is a popular filling for pastries across the Balearic Islands and throughout mainland Spain. It’s made using the fibrous flesh of the siam pumpkin. Spaghetti squash can be used just as well, as it gives a similar stringy, thread-like result, only in a deep amber colour rather than the original clear, transparent sweet jam of the islands.
This pumpkin pasta uses wonton wrappers as makeshift ravioli, making it an ideal meat-free weeknight dish.
The sweetness of roasted pumpkin and a burst of ginger is a great match with creamy cheesecake.
This salad is bright, easy-going and brings a diversity of flavours, from sweet to salty. Great on a summer-BBQ table or as a light meal.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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