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Maple Brown Sugar Roasted Pumpkin Wedges

Tender pumpkin wedges roasted to perfection with maple syrup, brown sugar, and cinnamon for a comforting side dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Fall
Calories: 153
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pounds sugar pie pumpkin Choose a firm sugar pie pumpkin for the best flavor.
  • 3 tablespoons olive oil Can substitute avocado oil or other neutral oil.
  • 2 tablespoons maple syrup Honey can be used as a substitute.
  • 2 tablespoons brown sugar Can substitute with granulated sugar or coconut sugar.
  • Salt and pepper to taste Balance the sweetness of the pumpkin.
  • 1/4 teaspoon ground cinnamon Adjust according to taste.

Method
 

Preparation
  1. Heat the oven to 400°F.
  2. Cut the stem off the pumpkin, then halve it lengthwise. Scoop out the seeds and stringy pulp.
  3. Slice the pumpkin halves into wedges about 3/4 inch thick.
Roasting
  1. Line a sheet pan with foil and coat with cooking spray.
  2. In a small bowl, stir together olive oil, maple syrup, brown sugar, cinnamon, salt, and pepper until the brown sugar is moistened.
  3. Pour the mixture over the pumpkin wedges and toss until each piece is lightly coated.
  4. Spread the wedges across the prepared pan in a single layer and bake for 20 minutes, until the pumpkin is tender and starting to brown.
Serving
  1. Serve the roasted pumpkin wedges warm. Let any leftovers cool before placing them in an airtight container.

Notes

Use even-sized wedges to ensure even roasting. Avoid crowding the pan to allow for proper browning.