Preheat oven to 400°F (200°C). Wash the pumpkin, then place it on a stable cutting board. Using a sharp chef's knife, cut off the stem end. If desired, peel the pumpkin with a vegetable peeler; for thinner-skinned sugar pumpkins you can leave the skin on. Cut the pumpkin in half from stem to base, scoop out seeds and stringy pulp with a spoon, reserving seeds if you plan to toast them.

Slice pumpkin

Place each pumpkin half cut-side down and slice into 1/2-inch (about 1.25 cm) thick wedges or slices. Aim for uniform thickness so they cook evenly. For presentation, you can cut into crescent-shaped slices, or half-moons.

Season & Roast

Arrange the pumpkin slices on a rimmed baking sheet lined with parchment paper or lightly oiled. In a small bowl, combine olive oil, minced garlic, thyme leaves, sea salt, and black pepper. Brush or drizzle the oil mixture over both sides of each slice so they are lightly and evenly coated.

Space the slices in a single layer without overlap. Roast in the preheated oven for 20–25 minutes, flipping once halfway through (at about 10–12 minutes). Roast until pumpkin is tender when pierced with a fork and edges are golden and caramelized. Thicker slices may take up to 30 minutes.

Finish & Serve

When the slices are done, transfer to a serving platter. If using, squeeze the lemon juice over the hot slices to brighten flavor. Sprinkle grated Parmesan or crumbled feta, toasted pepitas or walnuts, and chopped parsley or microgreens on top.

Serve warm as a side dish, salad topper, or as part of a composed plate. Leftovers refrigerate for up to 3 days and can be reheated gently in a 350°F (175°C) oven for 8–10 minutes.