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Sugar-Roasted Pumpkin

Yield 4 servings (serving size: 1 wedge)
When the pumpkin comes out of the oven, there will be a small pool of syrup in each wedge, but it's absorbed by the pumpkin almost immediately.

Ingredients

  • 1 small pumpkin (about 2 1/2 pounds)
  • Cooking spray
  • 2 teaspoons butter, divided
  • 2 tablespoons dark brown sugar, divided

Nutrition Information

  • calories 94
  • caloriesfromfat 20 %
  • fat 2.1 g
  • satfat 1.3 g
  • monofat 0.6 g
  • polyfat 0.1 g
  • protein 2 g
  • carbohydrate 19.6 g
  • fiber 1 g
  • cholesterol 5 mg
  • iron 1.7 mg
  • sodium 24 mg
  • calcium 48 mg

How to Make It

  1. Preheat oven to 425°.

  2. Cut the pumpkin into 4 wedges, discarding seeds and membrane. Place the pumpkin wedges, cut sides up, in an 11 x 7-inch baking dish coated with cooking spray. Place 1/2 teaspoon butter on each wedge, and sprinkle each wedge with 1 1/2 teaspoons sugar. Bake at 425° for 35 minutes or until tender.