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Ingredients
1 small pumpkin (about 2 to 3 pounds)
2 tablespoons butter, melted
2 tablespoons maple syrup
½ teaspoon kosher salt
Instructions
2 tablespoons butter, melted
2 tablespoons maple syrup
½ teaspoon kosher salt
1. Preheat oven to 375.
2. Cut pumpkin into 6 wedges; scoop out strings and reserve seeds if desired. Place wedges, cut sides down, in an 11-by-7-inch baking dish. Add water to depth of 1 inch. Cover with foil and bake 30 minutes or until tender. Uncover, pour off water and turn wedges over. Drizzle with butter, maple syrup and salt. Bake 10 minutes or until browned. Serves 6.
Relish the Season, "From Patch to Pan," October 2006.
Nutritional Information
2. Cut pumpkin into 6 wedges; scoop out strings and reserve seeds if desired. Place wedges, cut sides down, in an 11-by-7-inch baking dish. Add water to depth of 1 inch. Cover with foil and bake 30 minutes or until tender. Uncover, pour off water and turn wedges over. Drizzle with butter, maple syrup and salt. Bake 10 minutes or until browned. Serves 6.
Relish the Season, "From Patch to Pan," October 2006.
Per serving: 90 calories, 4g fat, 2g prot., 14g carbs., 1g fiber, 190mg sodium.
