« Back to Academy

Roasted Sugar Pumpkin

« Back to Academy

Roasted Sugar Pumpkin

« Back to Academy

Roasted Sugar Pumpkin

Yields 4 MetPro Servings

MetPro Serving Breakdown:

Meal carbs = 1 (Basic: 15g carbs)
Fat = 0.5 (Basic: 7.5g fat)


  • 1 sugar pumpkin (2 lb.whole, 1.5 lb. cleaned)
  • 2 tablespoons olive oil
  • 1 teaspoon Diamond Crystal kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder (or smoked paprika)


1.) Preheat your oven to 425 degrees F. Set an oven rack to the lowest position. Line a large rimmed baking sheet with parchment paper.

2.) Wash and dry the pumpkin. Place it in the microwave and microwave it for one minute on high, to soften. Carefully, using a very sharp chef’s knife and back-and-forth sawing motions, cut the pumpkin in half (slice a sliver from the stem side first if you don’t want to cut through the stem, which is difficult to do).

3.) Use a large metal spoon to remove the pulp and the seeds. If some stubborn pulp remains, cut it with kitchen scissors. If desired, save the seeds to make roasted pumpkin seeds. Cut each pumpkin half into four one-inch-thick moon-shaped slices, discarding the ends.

4.) Using a vegetable peeler, peel the skin off, then cut each pumpkin slice into 1-inch cubes. Place the pumpkin cubes in a large bowl. Add the oil and spices and use a large spoon or your hands to evenly coat the pumpkin chunks.

5.) Arrange the pumpkin cubes in a single layer on the prepared baking sheet. Bake until tender, about 30 minutes, tossing them halfway through. Serve immediately.

Category: Recipes

Take the Metabolic Profile Assessment

Answer a series of questions to learn how Metabolic Profiling can help you reach your transformation goals.

Ready to speak with our experts?

Schedule Consultation

Have a quick question?

Ask Us