Roasted Pumpkin Wedges

  • 1 small pumpkin (around 6-7″ diameter)
  • 2 tbs. red palm oil
  • ½ tsp chili powder
  • ¼ tsp ginger
  • ⅛ tsp cayenne
  • ½ tbs apple cider vinegar

Core and clean out pumpkin, then slice into ½ to ¾ inch slices vertically.
Place in large bowl (I sauté the insides in coconut oil just a little and add it to their chop and reserve the seeds and roast them on a baking sheet for a special treat ).
Preheat oven to 400 degrees. then add ingredients in small bowl.
Whisk well, then pour over pumpkin.
Toss the pumpkin until well coated, then dump onto a bird safe baking sheet or large flat pan .I used cheap throw away aluminum and Spread the pumpkin out.
Place in oven to roast. Flip the slices over after 10 minutes, then roast an additional 5 minutes.

Serve as is, or with a drizzle of birdie balsamic dressing

Thank you  Marie Miller