Ingredients:

  • 2 lbs (900g) sugar pumpkin or pie pumpkin, peeled and cubed
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 1 tbsp (15ml) pure maple syrup
  • 3 cloves (9g) garlic, minced
  • ½ tsp (1g) smoked paprika
  • ¼ tsp (1g) ground cinnamon
  • 2 tbsp (15g) raw pumpkin seeds (pepitas)
  • 1 tbsp (3g) fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper.
  2. In a large mixing bowl, toss the pumpkin cubes with olive oil, salt, and pepper until every cube is lightly coated.
  3. Spread the pumpkin in a single layer on the pan, leaving at least a half-inch of space between pieces. Roast for 20 minutes until edges are deep golden brown and pumpkin is tender.
  4. While the pumpkin roasts, whisk together the maple syrup, minced garlic, paprika, and cinnamon in a small bowl.
  5. Remove the pan from the oven, drizzle the maple-garlic glaze over the pumpkin, and toss gently with a spatula.
  6. Sprinkle the raw pumpkin seeds over the top and return to the oven for another 5 minutes until the garlic smells nutty and the seeds are toasted.
  7. Garnish with chopped fresh parsley before serving.