Ingredients:
- 1 Black Futsu pumpkin (seeds removed, cut into 1-inch wedges)
- 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
Directions:
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Carefully cut the squash in half. Scoop out the seeds and stringy bits. Then, slice the squash into 1-inch wedges. Keeping the skin on while cooking will help the pieces retain their shape.
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Preheat the oven to 400 degrees. In a large mixing bowl, toss together the olive oil, spices, and squash wedges until everything is thoroughly coated.
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Arrange the wedges in a single layer on a baking sheet and cook for about 45 minutes or until the squash is tender enough to pierce easily with a fork.
Tip:
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The skin is edible! Or you can peel it off as it will remove easily once it’s been cooked.
