Preheat the oven to 425F/225C.

Using a large cleaver or a heavy knife, cut the pumpkin in half. Using a strong metal spoon, scrape out the seeds and any stringy stuff and discard. Slice the pumpkin into 1 1/2 inch / 3.5 cm thick wedges. Using a vegetable peeler or paring knife, peel the wedges. Cut the wedges into 1 inch / 2.5 cm chunks and put them in a bowl. Drizzle with the oil and sprinkle with the rosemary and toss to coat. Season with salt and pepper to taste and toss again.

Spread the pumpkin pieces on a rimmed baking sheet. Roast for 20 minutes. Using a metal spatula, turn the pumpkin and roast until the pumpkin has caramelized around the edges and is tender when pierced through the thickest part with a skewer or thin knife, about an additional 15 minutes. Transfer to a serving bowl. Sprinkle with the lemon zest and juice and toss gently to coat. Serve immediately.

If you can't find a small pumpkin for this or any of the recipes here, butternut or other winter squashes work just as well. You can peel and cut the pumpkin or squash into 1 inch / 2.5 cm chunks and season, as directed above, and they will cook in about 35 to 40 minutes. But if you want to avoid the tedious cutting and peeling, quarter or halve the pumpkin or squash with a cleaver or heavy knife, brush the pieces with the oil and seasonings and put them in the oven. But remember that the bigger pieces will take longer to cook (about 50 to 60 minutes, depending on the size of the pumpkin or squash).

Source: 'Washington Post'