Preheat your oven to 425°F and position the oven rack at the lowest level. Line a large rimmed baking sheet with high-heat-resistant parchment paper for easy cleanup.

Rinse the pumpkin thoroughly and pat it dry. To soften slightly, microwave the pumpkin for one minute on high.

With a sharp chef’s knife, carefully cut the pumpkin in half. Use a sawing motion and remove a thin slice from the stem end if avoiding the stem entirely. Removing the stem makes the process more manageable as it can be tough to cut through.

Scoop out the seeds and stringy pulp using a sturdy metal spoon. For any stubborn pulp, use kitchen scissors to cut it away. If desired, set aside the seeds for roasting later.

Slice each pumpkin half into four crescent-shaped pieces, approximately one inch thick. Discard the ends that may not yield uniform slices.

Peel off the skin using a vegetable peeler, ensuring all hard exterior is removed. Cut the crescent slices into neat 1-inch cubes for even cooking.

Transfer the pumpkin cubes to a large mixing bowl. Drizzle with olive oil, then sprinkle evenly with kosher salt, garlic powder, and chili powder. Mix thoroughly using your hands or a large spoon, ensuring every piece is well-coated with seasoning.

Spread the seasoned pumpkin cubes in a single layer on the prepared baking sheet. Bake for about 30 minutes, tossing the cubes halfway through to ensure even roasting. The pumpkin should be tender when pierced with a fork.

Serve hot as a delightful side dish or snack.