Ingredients:

  • 1 (3-4 lb) Sugar Pumpkin (Pie Pumpkin)
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup raw pumpkin seeds
  • 1 tbsp olive oil
  • 1 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1 pinch salt

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Slice the sugar pumpkin in half vertically through the stem and scoop out the fibrous pulp and seeds with a large spoon.
  3. Brush the interior flesh of the pumpkin halves with olive oil and season with salt and pepper.
  4. Place pumpkin halves cut-side down on a parchment-lined baking sheet and roast for 30 to 40 minutes until the flesh is soft and skin is slightly shriveled.
  5. Remove pumpkin from oven and let cool for 5 minutes.
  6. Rinse pumpkin seeds thoroughly, pat dry, and toss in a bowl with olive oil, brown sugar, cinnamon, and salt.
  7. Spread seeds on a tray and roast at 350°F (175°C) for 15-20 minutes, stirring occasionally until golden brown.