Maple-Roasted Pumpkin Wedges

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 25 mins
  • Cook: 30 mins

Cooking pumpkins are sometimes labeled pie pumpkins or sugar pumpkins, but any small pumpkin (or winter squash) will work. Roasting times will vary depending on the size and moisture content of the pumpkin.


1small pumpkin (2-3 pounds)
Maple syrup
Salt and pepper


  1. Preheat oven to 400F. Cut pumpkin in half; scoop out seeds. Cut halves into 2 or 3 wedges depending on size of pumpkin.
  2. Place skin side down on roasting pan. Cover with foil; bake 15 minutes or until pumpkins are fork tender.
  3. Drizzle with maple syrup and sprinkle with salt and pepper. Bake, uncovered, 15 minutes or until browned.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 110
  • Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 75mg
  • Potassium 830mg
  • Carbohydrate 29g
  • Fiber 1g
  • Sugars 15g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 340%
  • Vitamin C 35%
  • Calcium 6%
  • Iron 10%