Preheat oven to 400F/200C. Chop pumpkin into bite sized pieces, removing the tough outer skin and add to a mixing bowl. (If it’s a red kuri or kabocha squash you can leave the skin on). In a small bowl add sesame oil, pumpkin pie spice, cardamom, garlic and sea salt. Mix to combine. Drizzle mixture over pumpkin in a large mixing bowl, and toss to combine.