Roasted Pumpkin
User Reviews
5.0
69 reviews
Excellent
Roasted Pumpkin
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This roasted pumpkin recipe is sugar pie pumpkin wedges cooked with brown sugar, maple syrup and cinnamon. The perfect sweet and savory side dish for fall and winter meals!
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Ingredients
- 4 pound sugar pie pumpkin
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 tablespoons brown sugar
- salt and pepper to taste
- 1/4 teaspoon ground cinnamon or more to taste
- cooking spray
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Instructions
- Preheat the oven to 400 degrees. Slice the stem off the pumpkin. Halve the pumpkin lengthwise and remove the seeds. Cut the halves into 3/4 inch thick wedges.
- Line a sheet pan with foil and coat with cooking spray.
- In a small bowl mix together the olive oil, maple syrup, brown sugar, cinnamon and salt and pepper to taste.
- Pour the olive oil mixture over the pumpkin and toss to coat.
- Bake for 20 minutes or until pumpkin is tender and starting to brown. Serve immediately.
Notes
- I prefer to cut my pumpkin into wedges for a more elegant presentation, but it's also fine to cut it into cubes.
- Roasted pumpkin stays fresh in the refrigerator for up to 3 days.
Nutrition Information
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Calories
153kcal
(8%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
5mg
(0%)
Potassium
1043mg
(30%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
843IU
(17%)
Vitamin C
27mg
(30%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 5mg | 0% |
| Potassium | 1043mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 843IU | 17% |
| Vitamin C | 27mg | 30% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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