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.
Recipe by Cooking Light October 2001
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.
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).
Read More