Roasted Pumpkin Wedges
2 tablespoons olive oil
2 teaspoons sea salt
⅛ teaspoon ground clove
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
2 tablespoons packed brown sugar
Preheat oven to 325° Fahrenheit.
Carve open the pumpkin. Using a large metal spoon, scoop out the seeds and pulp. Discard pulp and save the seeds for roasting later. Use a sharp chef’s knife to cut the pumpkin into 1-inch-thick slices. Brush all over with olive oil. Season with salt, spices and brown sugar. Place slices on a rimmed baking sheet and cover with foil.
Roast covered for 90 minutes. Remove foil and increase heat to 375° Fahrenheit. Cook another 20 to 30 minutes, until the edges begin to caramelize. When done, remove from oven and allow to cool slightly before serving the roasted wedges.