1 medium pie pumpkin (or butternut squash)
1 Tbs. olive oil
¼ tsp. cinnamon
- ½ tsp. salt
Preheat oven to 400°F. Slice pumpkin in half and use a spoon to scrape out the seeds; discard, or save to toast as a snack (rinse seeds well first). Slice the pumpkin halves crosswise into half-moon shapes about ½ inch in thickness. In a medium bowl, toss the pumpkin slices with the olive oil, cinnamon, and salt. Spread in a single layer onto a baking sheet and bake until tender and browned, about 25-30 minutes, flipping halfway through. Serve hot, or allow to cool to room temperature and use to top a kale salad.