0 from 69 votes
Roasted Pumpkin
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 153 kcal
Course:
Side Dish
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.