Preheat the oven to 350 ºF (175 ºC) and line a baking pan with parchment paper.
Cut the pumpkin in half lengthwise, then in quarters.
Scoop out all the seeds (save them for later).
Slice the pumpkin into wedges. I like slicing them in about 1-inch (2.5 cm) thick.
Lay the pumpkin wedges.
Optional steps for a savory pumpkin side dish:
Cut off the upper part of a garlic head.
Rub with garlic. Take the garlic head from the bottom and rub the pumpkin wedges with the exposed garlic flesh. Leave the garlic head on the baking sheet.
Brush with oil. Lightly brush the pumpkin wedges and the top of the garlic head with olive oil or avocado oil.
Sprinkle herbs. Rip off the leaves from the rosemary sprigs (or thyme) and sprinkle them on top of the raw pumpkin wedges.