Crispy Smashed Pumpkin

Sugar Pumpkin
Olive Oil
Parmesan Cheese

Pierce the pumpkin in a few places with a fork or a sharp knife. Microwave the sugar pumpkin for 3 minutes just long enough to soften.
Cut the pumpkin in half and remove the seeds.*
Cut the pumpkin into large chunks.
Bring a stock pot ¾ full of water to a boil. Place the pumpkin into the boiling water for 10 minutes. Remove and drain. Allow to cool so that it will be easier to handle.
Preheat the oven to 400
Remove the skin from the pumpkin and cut the pumpkin into slices and then into large cubes.
Toss the chunks of pumpkin into a bowl and sprinkle with salt and pepper and a little garlic powder.
Drizzle with olive oil. Toss to coat.
Line a baking sheet with parchment paper, drizzle with olive oil and then sprinkle generously with shredded parmesan cheese.
Place the chunks of pumpkin onto the cheese fairly close together.
Smash the chunks of pumpkin with the bottom of a cup or glass to flatten.
Bake for 20 minutes.

*Save the pumpkin seeds for roasting.

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