Sweet & Savory Roast Pumpkin


  • 1 small sugar pumpkin
  • 1 tablespoon olive oil
  • healthy pinch kosher salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon packed brown sugar


  1. Heat oven to 400F degrees.
  2. Cut pumpkin in half using a sharp chef’s knife. Use a metal spoon to scoop out the seeds and insides of the pumpkin; discard or save seeds for roasting. Cut the pumpkin into slices about 3/4-inch thick.
  3. Place pumpkin slices in a large bowl and toss with olive oil and spice so each piece is covered evenly. Place pumpkin flesh side down on baking sheet. Roast for 20-25 minutes, depending on thickness of pumpkin slices until pumpkin is tender.
  4. Remove pumpkin from oven, transfer to plate and drizzle with a few tablespoons of honey and garnish with chopped chives if desired.