Prep the pumpkin: Wash and dry the pumpkin. Halve it, scoop out seeds and stringy bits, and cut into 1/2- to 3/4-inch thick wedges or chunks. Keeping peel on is fine for kabocha and many sugar pumpkins—it softens nicely.

Season: In a bowl, toss pumpkin with 1–2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder (optional), 1 teaspoon salt, and several grinds of black pepper.

Preheat the air fryer: Set to 380°F (193°C) for 3–5 minutes. A warm basket helps get those caramelized edges.

Air fry in batches if needed: Arrange pumpkin in a single layer. Cook 12–16 minutes, shaking or flipping halfway. You’re looking for browned edges and fork-tender centers. Thicker pieces may need an extra 2–3 minutes.

Toast the pumpkin seeds: While pumpkin cooks, heat a dry skillet over medium. Add pepitas and toast 3–5 minutes, stirring, until fragrant and lightly browned. Sprinkle with a pinch of salt and cool.

Make the salsa: In a bowl, combine toasted pepitas (roughly chopped if you like), cilantro, minced onion, chopped jalapeño, lime zest, and juice from 2 limes. Add 1 tablespoon apple cider vinegar, 2 tablespoons extra-virgin olive oil, 1–2 teaspoons honey, and 1/2 teaspoon ground cumin. Season with salt and pepper to taste. The salsa should be bright, tangy, and lightly sweet.

Taste and adjust: If the salsa feels flat, add a pinch more salt and a squeeze of lime. If it’s too sharp, add a touch more honey or oil.

Plate: Arrange roasted pumpkin on a platter. Spoon pumpkin seed salsa over the top. Finish with a drizzle of good olive oil and, if you like, a crumble of feta or a sprinkle of chili flakes.

Serve: Enjoy warm as a side, or add cooked grains and greens for a full meal.