This is a generic recipe for most fall squash like pumpkin, acorn, butternut, etc... It does come out fairly "spicy" so you may want to halve the pepper and cumin if you do not like spice.

Ingredients

2 lbs fresh squash, peeled & seeded
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin or 1 teaspoon cumin seed

Directions

Pre-heat oven to 400°F.

Peel and seed the squash. Cut into 1-2" cubes.

In a gallon ziploc bag, combine the cubed squash, olive oil, salt, pepper & cumin. Shake the bag vigorously for a minute to make sure that all the squash pieces are coated.

Place seasoned squash into a roasting tray.

Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft & also tinged brown at the edges.