Slice a sugar pumpkin in half and clean out the seeds and pulp from the cavity (save for roasted pumpkin seeds!).
Cut the pumpkin into slices and/or wedges 1-2 inches thick. Make them as uniformly thick as you can.. (Slicing pumpkin isn’t easy, just do your best, everything will turn out all right). Arrange slices in a single layer on a large rimmed baking sheet.
Drizzle the olive oil on top of all the pumpkin slices.
In a small bowl mix the smoked paprika, cumin, kosher salt, garlic powder and ground coriander.
Sprinkle spice mix on top of the pumpkin slices.
Roast on a lower middle rack in oven for 35-40 minutes until pumpkin is very tender and there is some browning around the edges of the skin.
Modifications
The absolutely hardest part of this was slicing the pumpkin. Last week the sugar pumpkin I used for puree was a bit easier to cut up. I did notice that this week's sugar pumpkin was larger. Either way, I wish I had a better trick for this. Take your time and break the task up. If you need to, rest in between. I didn’t have anybody I could ask for help with this, but that could be an option.I ran into a small problem when I tried to sprinkle the spice mix onto the pumpkin with a spoon. My hand didn’t have enough control so the spice mix was dumping in big clumps. I got a tiny strainer, gently put the spice mix in it and lightly tapped it as I went over the pumpkin.Sprinkling Spices.
