Roasted Pumpkin Kabobs

I've gotta confess, we have never been big vegetable eaters at our house. But this year Kahuna outdid himself in the garden department. And nothing screams, "Eat me up!" louder than free food.
I never did get pictures of all the pumpkins in the garden. But there were at least ten or twelve of them, most of which are now decoratively scattered throughout the house, inside and out.

The pumpkins used to be in that green patch in the foreground, where the little orange flowers are now. In fact, a few little pumpkins are still valiantly trying to produce.
Do you see that flock of wild turkeys in the background? How cool is that? In all the years we've lived here I've never seen wild turkeys. Until a couple days ago. Right before Thanksgiving.
Don't tell me you wouldn't be thinking the same thing.

Anyway. Pumpkins. I was talking about pumpkins.
This recipe for roasted pumpkin kabobs came from an old-ish issue of Better Homes and Gardens magazine. I used just half of a 3-pound pumpkin because, frankly, I didn't expect to like it.
I loved it. Tomorrow I'm going to cook up the second half. This recipe is definitely a keeper. Serve as a snack, a salad addition, or a side dish.

Roasted Pumpkin Kabobs
1 pie pumpkin, about 2 lb. (I used half of a 3-pounder; I have no idea what a "pie pumpkin" is, but mine was orange. I figured that oughta work. It did)
1/4 c. olive oil
2 cloves garlic, minced (I used 2 t. of the already minced stuff you buy in the jar)
2 t. fresh sage (I used 2/3 t. dried sage because it's what I had)
2 t. finely shredded lemon peel (I used lime peel because it's what I had)
1 t. sea salt or 1/2 t. regular salt (I used sea salt)
1/4 t. ground black pepper
Spread a piece of foil on a baking sheet. Set aside.
With sharp knife, cut pumpkin in half. (This was harder to do than I thought.) Scoop out goop and seeds and save seeds to roast later, if desired. Throw out goop.
Peel pumpkin half with vegetable peeler. Cut into 1 1/2" - 2 " cubes. Thread onto metal skewers, and place on foil-lined baking sheet.
In measuring cup, mix together rest of ingredients. Brush half of oil mixture onto pumpkin kabobs, and bake at 325 degrees for 40 minutes. Raise oven temperature to 450 degrees, brush kabobs with rest of oil mixture, and roast for 15 more minutes, until tender.
Delicious.