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.
1 small pumpkin (about 2 1/2 pounds)
2 teaspoons butter, divided
2 tablespoons dark brown sugar, divided
How to Make It
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.
A nice way to enjoy pumpkin, not quite as sweet as butternut or acorn squash, which I liked. I'd peel and cube the pumpkin before cooking next time and toss with the butter and brown sugar (and some maple syrup).
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