Ingredients:
- 1 sugar pumpkin, 2 pounds
- 2 Tbsp. melted butter
- 1 tsp. kosher salt
- 1 tsp. garlic powder
- 1 tsp. chili powder
Directions:
- Preheat your oven to 425 F. Set an oven rack to the lowest position. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
- Wash and dry the pumpkin. Microwave it for one minute on high to soften.
- Cut the pumpkin in half. Use a large metal spoon to remove the pulp and the seeds. If some stubborn pulp remains, cut it with kitchen scissors. If desired, save the seeds to make the Pumpkin Seed Snacks recipe on this page.
- Cut each pumpkin half into four one-inch-thick slices, discarding the ends.
- Using a vegetable peeler, peel the skin off and then cut each pumpkin slice into 1-inch cubes. Place the pumpkin cubes in a large bowl.
- Add melted butter, kosher salt, garlic powder and chili powder. Use a large spoon or your hands to evenly coat the pumpkin chunks.
- Arrange the pumpkin cubes in a single layer on prepared baking sheet.
- Bake until tender, about 30 minutes, tossing halfway through. Serve immediately.
