What do you do with the pumpkin after Halloween? Traditionally, you just let it sit there and melt. Which I admit is often pretty fun.
But here's another idea:
a big chunk of pumpkin, about a pound or more
Cut the pumpkin into large chunks, about the size of your hand. Slice down into the meat to the skin, to score it and place in a roasting tin. Sprinkle generously with curry powder and cinnamon. In a pan, melt a bunch of butter. Grind a handful of the cumin/coriander/sesame seeds (that you toasted in a dry frying pan earlier and keep in a jar) in a mortar and pestle. Throw the seeds in with the butter and let them fry a little. Then douse the pumpkin with the butter, making sure it gets into the scored cuts. Roast in a hot oven for about an hour, or until it's toasty and crispy on the outside and soft in the middle.
When you plate it, douse in a little heavy cream. This will mix with the spices and the butter to make a truly gorgeous sauce. When you're eating it, gish each forkful around in the butter/spice and cream sauce.