Roasted Pumpkin with Cinnamon and Thyme

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Yields 6 servings

2 lbs. Fresh pumpkin squash
1/8 tsp. Salt and pepper mix
¾ tsp. Fresh whole peeled garlic
½ tsp. Ground cinnamon
¾ tsp. Fresh thyme
¾ tsp. Fresh, peeled, minced garlic

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Cut pumpkin in half and clean out seed. Slice into 1-inch pieces.

Toss pumpkin with salt, cinnamon, garlic, herbs and oil, and place it on the lined baking sheet.

Bake for 1 ½ hours or until skin is slightly browned and pumpkin feels soft to the touch. If needed, add water to the pumpkin to keep it moist while baking.

Portion and serve hot.