Pumpkin is a dense fruit and so it requires a high temperature to cook properly, without going soggy. If you roast the pumpkin at too low of a temperature, it will start to sweat, the moisture will have time to seep out, making the pumpkin go soggy. By roasting the pumpkin at a high temperature - 400oF or 205oC for a short amount of time, you'll cook the pumpkin quickly and prevent it from becoming soggy. First, preheat your oven to 400oF or 205oC. Then cut the pumpkin into even half moon ribs (slices) and leave the skin on. Then toss them in rice bran oil and spices of your choice. I use Himalayan pink salt, freshly ground black pepper, and smoked paprika. Spread them evenly out in a single layer on a baking sheet. Roast for about 20-30 minutes until the pumpkin is fork-tender and golden brown.