Sugar-Roasted Pumpkin

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.

Yield:

4 servings (serving size: 1 wedge)

Recipe from

Nutritional 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

Ingredients

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

Preparation

Preheat oven to 425°.

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.

Note:

October 2001