by Francesca Patterson
1 tbsp Olive oil
Sea salt & ground black pepper (to taste)
1/8 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp paprika
1 tsp freshly chopped or dried rosemary
- Carefully cut the pumpkin in half. Scoop out the seeds and stringy bits. Then, slice the pumpkin into about 1-inch wedges. Keeping the skin on while cooking will help the pieces retain their shape.
- Preheat the oven to 400 degrees. In a large mixing bowl, toss together the olive oil, spices, and pumpkin wedges until all is thoroughly coated.
- Arrange the pumpkin wedges in a single layer on a baking sheet and cook for about 45 minutes or until the pumpkin meat is tender enough to pierce easily with a fork.I recommend eating the skin since it is very thin and delicious. Otherwise, you can peel it off as it will remove easily now that it’s been cooked.This serves about 3-4 people and will keep in the fridge for up to two days.