Serves 4


  • 1 small Sugar Pumpkin * can substitute with butternut squash
  • 3-4 tablespoons Boyajian Garlic Oil
  • ¾ teaspoon kosher salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon paprika (optional)
  • Freshly ground pepper to taste (optional)



  1. Pre-Heat oven to 400F.
  2. Using a large metal spoon, scoop out the seeds and insides of the pumpkin. (Save the seeds for roasting)
  3. Using sharp knife, cut slices 1-inch thick.
  4. Mix garlic oil and seasonings in a small bowl
  5. Place pumpkin slices on a prepared baking sheet with parchment paper.
  6. Brush each side with the olive oil and spice mixture
  7. Roast for 25-30 minutes, until slightly caramelized and edges are crispy.