Step 1
Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper.
Step 2
With a sharp chef’s knife, cut the washed and seeded pumpkin into ¾-inch to 1-inch slices.
Step 3
In a large bowl, combine the melted coconut oil or olive oil, lemon juice, chopped fresh thyme leaves, and minced garlic. Add in the sliced sugar pumpkins. Toss to evenly coat.
Step 4
In a medium bowl, whisk together the Redpath® Dark Brown Sugar, ground ginger, salt, smoked paprika, cayenne pepper, and ground cinnamon, until spices are evenly distributed throughout the brown sugar.
Step 5
Sprinkle the brown sugar mixture over the pumpkin slices. Toss to evenly coat.
Step 6
Transfer the pumpkin slices onto the prepared baking sheet. Spoon any leftover mixture in the bowl onto the slices.
Step 7
Bake for 30 to 40 minutes until pumpkin is fork tender and caramelized. Sprinkle with fresh thyme (optional) before serving.
*Substitute any winter squash for the sugar pumpkin. Good ones to try are kabocha, butternut, acorn, or delicata.
*Wash the outside of the pumpkin thoroughly to get rid of any dirt before cutting.
*Pierce the skin a few times with a fork or a paring knife and microwave for about 5 minutes to make it easier to cut open the pumpkin.
*Slice off the stem to make a flat surface. Lay that flat surface on a cutting board to ensure the pumpkin does not roll away from you when slicing.
*Roast the seeds that you remove from the pumpkin for a tasty snack.