Maple Roasted Pumpkin Wedges

Kitchen Tested
  • Yield 4 servings
  • Prep 25 mins
  • Cook 30 mins

Try using sugar (or pie) pumpkins instead of winter squash.

pumpkin wedges
Mark Boughton Photography / styling by Teresa Blackburn

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.


1 small 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.



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