1 small pumpkin (1 1/2 to 2 pounds), cleaned and scrubbed
2 tablespoons olive oil
1/2 teaspoon sea salt
2 teaspoons brown sugar
3/4 teaspoon ancho chili powder
1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
2. Cut top and bottom off pumpkin using a large chef’s knife. Halve lengthwise and scoop out flesh with a spoon (grapefruit spoons work well here). Discard flesh and reserve seeds for another use.
3. Cut pumpkin into 1/4-inch wedges and toss in a large mixing bowl with olive oil, salt, sugar, and chili powder. Arrange in an even layer on the baking sheet and roast for 30 to 40 minutes, flipping halfway, until wedges are soft and caramelized. Allow to cool slightly before serving.
Nutrition score per serving: 98 calories, 7g fat, 10g carbs, 1g protein