This Roasted Pumpkin is my favourite side dish for autumn and winter and the perfect addition to a Thanksgiving feast. Wedges of pumpkin are topped with a honey, cinnamon, thyme and chili powder sauce and roasted until tender.
Preheat the oven to 350º Fahrenheit (175º Celsius)
Using a sharp knife, cut the pumpkin in half lengthwise and remove the stem. Scoop out all of the seeds and "innards" using a spoon. Cut the pumpkin into large wedges approx. 3-4 inches in size. Place the pumpkin wedges in a large baking dish or baking tray.
In a saucepan melt the butter/ghee on medium heat. Stir in the honey, cinnamon, thyme, salt, pepper, chili powder and nutmeg. Once the sauce is gently bubbling, add in the chopped pecans and leave to simmer for another 2 minutes before removing the pan from the heat.
Spoon the sauce over each of the pumpkin wedges. Transfer to the oven and bake for 30 minutes until the pumpkin wedges are tender and can be easily pierced with a knife.
Once the pumpkin is tender, remove the tray from the oven and spoon any excess sauce from the bottom of the tray over the pumpkin wedges. Garnish with sprigs of fresh thyme before serving.