| Roasted Pumpkin | |
| 1 | sugar pie pumpkin, scrubbed |
| 1 | sweet onion, peeled and quartered, optional |
| 2-3 tablespoons | olive oil |
| salt and pepper | |
| 1 tablespoon | fresh thyme and or sage |
| Heat the oven to 400 F. | |
| Pumpkin does not require peeling. Cut the unpeeled pumpkin in halves. Use a spoon to scoop out the membranes and seeds. If you wish to roast the seeds, separate them from the membranes and set aside. Directions below. | |
| Once the pumpkin is cleaned, cut it into 2-3 inch size chunks or boat like wedges. | |
| Transfer to 1 or 2 baking sheets lined with parchment paper and gently toss with olive oil, prepared onion, thyme, sage, salt, and pepper. | |
| Put the trays into the preheated oven and roasted for about 40 minutes or until cooked thoroughly and golden brown. | |
| Serve immediately. It will keep in the refrigerator for a couple of days. Reheat with a teaspoon of olive oil in a saute pan over medium heat. | |