Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

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.

Recipe by Cooking Light October 2001

Gallery

Recipe Summary

Yield:
4 servings (serving size: 1 wedge)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

    Advertisement
  • 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.

Nutrition Facts

94 calories; calories from fat 20%; fat 2.1g; saturated fat 1.3g; mono fat 0.6g; poly fat 0.1g; protein 2g; carbohydrates 19.6g; fiber 1g; cholesterol 5mg; iron 1.7mg; sodium 24mg; calcium 48mg.
Advertisement
Advertisement