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 Cooking Light

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Nutritional Information

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


  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.
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