Pre heat oven to 220C.
Place all the pumpkin on a baking tray lined with baking paper.
Drizzle the olive oil and season the pumpkin – toss to ensure the oil is coating it evenly.
Place in the oven and reduce the heat to 190C. Cook for 35-40 minutes or until cooked through and golden.
Remove from heat and set aside.
In a fry pan heat the butter on a medium heat.
Add the onion and garlic and sauté for 3-4 minutes or until softened
Add the herbs and stir (add more butter if necessary).
Cook and stir for 1 minute before adding the rice, and continue to stir to ensure all ingredients are combined.
Pour some of the broth (1/2 cup at a time) and stir.
Repeat the previous step until you reach desired consistency – rice will take 30 minutes to cook.
Add the pumpkin and continue to cook on a low heat until the pumpkin is warmed through.
Remove from the heat. Season and add parsley (optional).
Recipe by Scott Gooding