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1 Lightly spray two large, non-stick roasting pans with cooking oil.
2 Wash pumpkin skin and pat dry. Remove seeds and membrane. Cut flesh into 12 wedges. Divide pumpkin between roasting pans. Combine honey, soy and half the oil in a small jug. Pour over both batches of pumpkin. Sprinkle over peppercorns. Season to taste with sea salt. Turn to coat.
3 Cook both pans in a moderate oven (180C) for 30 minutes, swapping oven racks halfway through. Carefully turn pumpkin over. Cook for further 20 minutes, or until golden and tender.
4 Meanwhile, heat remaining olive oil in a small saucepan over a medium heat. Add chillies and onions. Cook, stirring occasionally, for about 3 minutes, or until the onions are lightly golden. Drain on absorbent kitchen paper. Cool.5 Arrange the warm pumpkin slices on a large serving platter. Sprinkle with Greek feta, chilli mixture and pepitas.
Butternut pumpkin can also be used in this recipe. Leftover pumpkin is delicious tossed through any salad.
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