Spicy Roasted Pumpkin

|Squash makes a simple healthy and delicious vegetarian side dish. Most squash skin is edible so prep is quick and easy.|butternut squash pumpkin squash|1 whole squash or pumpkin such as Hokkaido or butternut2 Tablespoons extra virgin olive oil1 teaspoon smoked paprika1/2 teaspoon ground cumin1/4 teaspoon chili flakes1/2 teaspoon fine grain sea salt1/2 teaspoon freshly ground pepper2 Tablespoons honey for drizzlinggreens for garnish (optional)|Preheat your oven to 200°C. Line a large baking sheet with parchment paper.Slice the squash or pumpkin in half and use a spoon to scoop the seeds out. Using a sharp knife slice into wedges about one-inch thick. Save the seeds to make a tasty roasted snack later.Place the wedges into a bowl and drizzle with olive oil. Toss to combine well.Add the spices and toss to coat. Use your hands to work the spices into the wedges.Arrange the slices in a single layer on the prepared baking sheet.Roast for about 20 minutes until golden on the outside and tender on the inside.Transfer to a serving plate drizzle with honey and sprinkle with greens if desired.|10.00 minutes|6|Hey Nutrition Lady