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.