With enticing names like blue prince, kabocha, delica and sugar pie, how could you not love pumpkins? In sweet or savoury dishes, I can’t get enough of them. Here are two recipes to tempt you into autumnal cooking. The first is an easy Middle Eastern-inspired tray roast, in which sweet pumpkin offsets the richness of lamb and the spikiness of herby feta. For pudding, maple-roasted pumpkin gives a silky-smooth texture to the ultimate booze-laced American pie. SOPHIE AUSTEN-SMITH, DEPUTY FOOD EDITOR