Same technique can be used for butternut squash or any other type of large, hard squash.
Ingredients:1 small pumpkin or 1/4 large pumpkin
1 tablespoon olive oil
1 tablespoon packed brown sugar
Heat oven to 400F. Using a large metal spoon, scoop out the seeds and insides of the pumpkin. Save the seeds for roasting. Use a sharp chef's knife to cut slices of pumpkin, about 1-inch thick.
Place pumpkin slices on baking sheet. Drizzle with olive oil and rub on both sides of pumpkin. Season with salt, spices and brown sugar. Roast for 20-25 minutes, depending on thickness of pumpkin slices.