Ingredients:

  • 1 medium pumpkin (about 3-4 pounds)
  • 2 tablespoons olive oil or melted coconut oil
  • 1/4 teaspoon sea salt
  • 1/4 cup granulated sugar
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon ground ginger (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Cut pumpkin in half, remove seeds and stringy pulp. Then, cut into 1-inch thick wedges.
  3. In a large bowl, toss pumpkin wedges with olive oil (or coconut oil) and salt. Ensure all pieces are evenly coated.
  4. In a separate bowl, combine granulated sugar, brown sugar, cinnamon, nutmeg, and ginger (if using).
  5. Sprinkle the cinnamon sugar mixture evenly over the pumpkin wedges, making sure each piece is well-coated.
  6. Spread pumpkin wedges in a single layer on a baking sheet lined with parchment paper (if using).
  7. Roast for 45-55 minutes, or until pumpkin is tender and easily pierced with a fork and the cinnamon sugar has caramelized. Flip halfway through for even browning.
  8. Let cool slightly before serving.