1. Preheat your oven to 180C and line a baking tray with baking paper.
2. Combine rolled oats, sunflower kernels, sesame seeds, pink himalayan crystal salt, fennel seeds, sriracha, coconut sugar, miso paste and 3 tbsp of olive oil on a lined tray and spread out evenly.
3. Bake in the oven until golden, approximately 15-20 minutes. Remove and allow to cool before breaking apart.
4. Turn up your oven to 220C. Scoop the seeds out of butternut pumpkin. Using a peeler or a sharp knife, carefully remove the skin. Rub with 2 tablespoons olive oil, season with salt and pepper. Place on a large tray lined with baking paper and roast until the pumpkin begins to soften, this should take about 15 minutes.
5. Remove your pumpkin from the oven and transfer to a cutting board. Using a sharp knife, slice through the rounded sides of the pumpkin, crosswise, going as deep as possible but without cutting all the way through (Cooks note: we place 2 wooden spoons on either side of the pumpkin to prevent us from cutting all the way through). Return pumpkin to the baking tray, scored sides up and season with salt and pepper.
6. Roast pumpkin for 50 minutes, until tender.
7. While your pumpkin is cooking, make up lemon broth drizzle, mix together your tahini, lemon juice, olive oil and garlic and season with salt and pepper. Stir broth into water, then stir through lemon mixture until you reach desired consistency.
8. To serve, place pumpkin onto serve board, top with drizzle, miso crumb, parsley and oregano.
