To begin, preheat your oven to 400 degrees.

Line a baking sheet with parchment paper. Set it aside for now.

Cut the top off of the pumpkin, removing the stem.

Cut the pumpkin in half.

Remove all of the seeds and stringy "guts" of the pumpkin. (If you like, save the seeds to roast later for a great snack!)

Cut the pumpkin into wedges that are about 3 inches wide.

Place the wedges skin side down on the baking sheet.

Lightly brush or spritz with oil. I use extra virgin olive oil.

Bake the pumpkin for 35-45 minutes, or until they are fork tender.

Allow the wedges to cool long enough that you can easily handle them.

Remove the skins from the meaty wedges.