Sugar-Roasted Pumpkin

1 Review
ADD YOUR REVIEW
Yield
4 servings (serving size: 1 wedge)
October 2001
RECIPE BY Cooking Light

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.

Ingredients

  • 1 small pumpkin (about 2 1/2 pounds)
  • Cooking spray
  • 2 teaspoons butter, divided
  • 2 tablespoons dark brown sugar, divided

Nutritional Information

  • Calories 94
  • Caloriesfromfat 20%
  • Fat 2.1g
  • Satfat 1.3g
  • Monofat 0.6g
  • Polyfat 0.1g
  • Protein 2g
  • Carbohydrate 19.6g
  • Fiber 1g
  • Cholesterol 5mg
  • Iron 1.7mg
  • Sodium 24mg
  • Calcium 48mg

How to Make It

Step 1

Preheat oven to 425°.

Step 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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Ratings & Reviews

rstarrlemaitre's Review

rstarrlemaitre
October 02, 2013
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).