Pesto Pumpkin Wedges

Small pie pumpkins are looking cute on the grocery shelves. Roasted pumpkin tastes more like any other winter squash than like a pumpkin pie.

Just cut the stem end off and cut the pumpkin into 8 wedges. Remove the seeds & stringy bits. Rub the wedges with a mixture of 1/2 pesto and 1/2 olive oil. Bake, skin side down, at 375F to 400F until soft when poked with a fork. About 45 minutes. Serve hot and eat by scooping the flesh out of the skin.