Preheat your oven to 190ºC and line a medium roasting dish with baking paper.

Place the pumpkin in the tray, drizzle with olive oil, sprinkle the salt evenly over and then sprinkle the sage over each piece. Roast for 30 minutes or until super soft.

Allow to cool and then remove skin and process until very creamy.

For the Spanish bean dip – In a medium sauté pan, put the olive oil, chopped onions and spices, and slowly cook for about 8-10 minutes. The onion needs to be quite soft, so add a bit of water if it looks dry before they are cooked.

Add the beans and tomato relish. Heat for another 3-4 minutes, and then lightly mash so that some of the beans open up. Taste for seasoning, and then allow to cool slightly.

To serve, layer the pumpkin around the outside of a platter, and then put large scoops of the bean dip in the middle. This means when you scoop with a corn chip or vegetable stick, you will get a double dip!