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).
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)
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Amount per serving
- Calories: 94
- Calories from fat: 20%
- Fat: 2.1g
- Saturated fat: 1.3g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.1g
- Protein: 2g
- Carbohydrate: 19.6g
- Fiber: 1g
- Cholesterol: 5mg
- Iron: 1.7mg
- Sodium: 24mg
- Calcium: 48mg
- 1 small pumpkin (about 2 1/2 pounds)
- Cooking spray
- 2 teaspoons butter, divided
- 2 tablespoons dark brown sugar, divided
- 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.
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Sugar-Roasted Pumpkin Recipe at a Glance
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