Roasted pumpkin with cinnamon


  • 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.