8 cups diced pumpkin, trimmed into 1-inch cubes
Freshly ground black pepper
1/3 cup all-purpose flour
3 cloves garlic, minced
1 teaspoon dried Herbes des Provence (or 1 tablespoon chopped fresh rosemary leaves)
1/3 cup olive oil
1 teaspoon salt
1/2 cup grated Parmesan cheese
Preheat the oven to 400º fahrenheit and put the oil in a 9 x 13-inch baking dish. Put the dish in the oven to preheat for at least 10 minutes.
Put the flour, herbs, salt and pepper in a gallon-size ziplock bag and toss the pumpkin cubes in it.
Remove the hot pan from the oven and pour the floured pumpkin into the hot oil. Sprinkle with the garlic and use a large spoon to carefully toss the pumpkin and garlic in the heated oil. Sprinkle with the cheese and quickly return to the oven.
Bake for 40 to 45 minutes, until the pumpkin is golden, crisp-edged outside, and tender when pierced with a fork. Serve hot.