1. Preheat the oven to 375 degrees. Line a rimmed baking sheet with foil and spray with vegetable cooking spray; set aside.
2. Halve the pumpkin; scrape out and discard the strings and seeds. Using a vegetable peeler, peel the pumpkin. Cut the flesh into 1-inch chunks.
3. Place the pumpkin pieces in a large bowl and toss with oil, rub, salt, cayenne, pecans, and sugar, stirring to coat pumpkin evenly with seasonings. Spread the mixture on the prepared baking sheet in a single layer.
4. Roast until pumpkin is tender, about 40 to 45 minutes, stirring once or twice during cooking. Serve hot.
Source: Hannaford fresh Magazine, September - October 2011 - Recipe by Jane Dornbusch