Roasted Pumpkin

1 small pumpkin (or butternut squash) peeled and cubed. (I buy mine already peeled and cubed.)
3 tablespoons olive oil
sea salt
ground clove
ground cinnamon
ground nutmeg
Heat oven to 400° F. Using a large metal spoon, scoop out the seeds and insides of the pumpkin. Use a sharp chef’s knife to cube the pumpkin (about 1-inch pieces). 
Place pumpkin slices on baking sheet. Drizzle with olive oil and rub on both sides of pumpkin. Season with salt, and spices. Roast for 20-25 minutes, depending on thickness of pumpkin slices.
Naomi Nachman

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