Ingredients:

  • 2 small pumpkins (each about 1-2 pounds or 450-900 grams)
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons brown sugar (30 g)
  • 1 teaspoon ground cinnamon (2 g)
  • ½ teaspoon salt (3 g)
  • ½ teaspoon black pepper (1 g)
  • Optional: ¼ teaspoon of nutmeg (1 g)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Rinse and dry the pumpkins. Cut each pumpkin in half and scoop out the seeds and stringy insides. Cut the pumpkin halves into wedges (about 1-2 inches thick).
  3. In a mixing bowl, combine olive oil, brown sugar, cinnamon, salt, and pepper. Toss the pumpkin wedges in the seasoning mix until evenly coated.
  4. Line a baking sheet with parchment paper. Spread the seasoned pumpkin wedges in a single layer on the baking sheet.
  5. Roast in the oven for 25-30 minutes, flipping halfway through, until the edges are caramelized and the wedges are tender when pierced with a fork.
  6. Remove from the oven and let cool slightly before serving.