Cheesy Roasted Kabocha Pumpkin

I had half of a kabocha leftover from the other day, so I decided to go ahead and make something before it starts getting spoiled.  

Crispy parmesan cheese on top. How bad can it be?

Cheesy Roasted Kabocha Pumpkin

1 lb. kabocha pumpkin, cut 1 inch thickness
1 Tbsp olive oil
1 Tbsp rosemary, chopped
1/2 tsp salt
1/4 tsp pepper
1/4 cup parmesan cheese 
Sprinkles of onion powder
Sprinkles of paprika

Coat them with seasonings.

Preheat oven to 400 degrees. On a foiled cookie sheet, place pumpkin and coat with olive oil. Add seasonings and coat with your hands. Bake for 20 minutes. Take them out of oven and sprinkle parmesan cheese on top. Broil for 5 minutes or until the cheese gets crispy and golden brown.

I packed the cheese on there pretty good! 

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