Pumpkins are now available everywhere and lots of supermarkets are doing great promotion for it as I bought mine (half size - Japanese pumpkin) for not more than RM2.

Japanese pumpkins are the variety widely available in Asia, it is a superfood and it has naturally sweet flavor. They are good source of beta-carotene (that is why they have orange color), which the body converts to Vitamin A. Pumpkins are a good source of fiber that will fill you up without blowing you out and the potassium content in pumpkins help restore the body's balance of electrolytes and supports heart and muscle function. Pumpkins can absorb flavor well especially cinnamon and nutmeg, and it makes a good pot of curry taste even creamier.

Pumpkins are one my favorite vegetable that I love to cook with (not a big fan in eating it) and the best way to prepare it is to roast it. In this easy side dish, I will be using ground cinnamon and nutmeg to bring out the sweetness of the pumpkins and AirRoast it to perfection. The one best tips when cooking with pumpkin is "simplicity", usually by adding some ground spices are good enough to enhance and bring out the natural flavor of pumpkins.

AirRoasted Spiced Pumpkin

800gm Pumpkin (about 3 slices)
1 tbsp Olive Oil
3 cloves Garlic (unpeeled)
Sea Salt
Brown Sugar
Ground Cinnamon
Ground Nutmeg

Directions:

• Clean the pumpkin thoroughly and use a brush to clean the skin (we will be roasting with skin), scoop out the seeds and inside of pumpkin 
  
• Preheat AirFryer at 180°C
• Cut pumpkin into slices and cubes and place them into a bowl 
  
• Drizzle olive oil and rub on all cubes/slices then add the unpeeled garlic and season with salt, sugar, ground cinnamon and ground nutmeg 
• Place the pumpkin cubes/slices on baking sheet then transfer to the frying basket 
  
• AirRoast for 10-12 minutes, depending on the thickness of the pumpkin cubes/slices.