Roasted Mini Pumpkin with Garlic, Olive Oil, and Herbs
I combined 2 Tablespoons of olive oil, 2 teaspoons of herbs (whatever you like, I used basil, thyme, sage, rosemary, parsley), and 2 cloves of fresh garlic (minced) and let it sit while I prepared the pumpkin.
The skin of the mini pumpkin was very thin and easy to cut through. I cut it in half and took out the seeds (saved for roasting later) and cut it into thin slices leaving on the skin. It is not good to heat oil (read Oil Free Cooking) so I placed the slices on a baking sheet lined with parchment paper and sprinkled them with water (to prevent the pumpkin from drying out). Since the pumpkin was small, it roasted very fast. I turned the oven to 190 Celsius (about 375 F) and baked it for about 10 minutes (until the skin was tender).
I drizzled it with the garlic olive oil, herb mixture.