Roasted Pumpkin
Ingredients
- 1 medium pumpkin cut into thick wedges
- 8 Tablespoons olive oil
- 1 teaspoon salt
- Black pepper to taste
- Dash of cayenne pepper
- 4 teaspoons dried thyme
- 4 teaspoons dried sage
- pinch of ground cinnamon
Instructions
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Preheat the oven to 350℉. Line a rimmed baking sheet with parchment paper.
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Cut the whole pumpkin in half and clean out the seeds and innards. (if roasting the seeds, keep them in a bowl filled with water so you can clean them later). Then slice the pumpkin into 1" thick wedges. If you have a larger pumpkin, you may need to prep a second backing sheet.
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Place the pumpkin wedges on the baking sheet(s), cut side up, and drizzle them with olive oil. Sprinkle the wedges with salt, black pepper, cayenne pepper, dried thyme, dried sage,and cinnamon.
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Bake for 15 minutes and then lay the wedges down on one side. Bake for another 15 minutes. Then switch the wedges to the other side and bake for another 15 minutes. Bake until the pumpkin is golden in color and soft enough to pierce with a fork. Remove fromm the oven and serve immediately.
