Ingredients
Scale
- 1 Sugar Pie Pumpkin
- 2 T olive oil (see post for possible subs)
- 2 tsp smoked paprika (see post for other spice suggestions)
- 1 tsp Kosher salt
- ½ tsp fresh ground pepper
Instructions
- Preheat oven to 400 degrees. Rinse pumpkin with cool water to remove any dirt or residue. Pat dry with paper towels. Line a rimmed baking sheet with foil or parchment.
- Slice the stem and the blossom end from the top and bottom of the pumpkin. Cut the pumpkin in half or in quarters.
- Scoop the pulp from the pumpkin, scraping off all the stringy fibers. If you’d like, reserve the pumpkin seeds for later roasting (See the post for instructions).
- Cut the pumpkin into slices, approximately one-inch thick. Place pumpkin slices in a bowl, drizzle with the oil, and stir to coat. Sprinkle smoked paprika, salt, and pepper over pumpkin and stir again.
- Place the pumpkin slices on the prepared baking sheet in a single layer. Place sheet in oven and roast pumpkin for 30 to 40 minutes, until it is soft and tender.