Sweet Baked Pumpkin
Indulge in the cozy, caramelized flavors of Sweet Baked Pumpkin—a simple yet delightful dish that celebrates the warmth of fall. This recipe transforms a humble medium-sized pumpkin into tender, golden wedges glazed with a luscious mixture of brown sugar, honey, unsalted butter, and aromatic spices like cinnamon and nutmeg. With just 15 minutes of prep time and an easy bake in the oven, the pumpkin emerges perfectly roasted, with irresistibly caramelized edges and a rich, buttery sweetness in every bite. Serve these mouthwatering slices on their own, or elevate them with a dollop of whipped cream or a scoop of vanilla ice cream. Whether as a comforting side dish, a light dessert, or a wholesome snack, Sweet Baked Pumpkin is a crowd-pleasing treat you'll want to make all season long. Perfect for autumn gatherings or weeknight indulgence, this recipe is a must-try for pumpkin lovers!
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Recipe Information
Ingredients
- 1 medium-sized pumpkin
- 4 tablespoons brown sugar
- 3 tablespoons honey
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 0.25 teaspoon nutmeg
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Wash the pumpkin, slice it in half lengthwise, and scoop out the seeds and fibers using a spoon. Save the seeds for roasting if desired.
Cut the pumpkin halves into 1-inch thick wedges and arrange them on the prepared baking sheet, skin side down.
In a small saucepan over low heat, melt the unsalted butter. Add the brown sugar, honey, ground cinnamon, nutmeg, salt, and vanilla extract. Stir until the mixture is smooth and well combined.
Using a pastry brush or spoon, evenly coat the pumpkin wedges with the sweet butter mixture. Be generous, ensuring every piece is well glazed.
Cover the baking sheet lightly with aluminum foil to prevent excessive browning and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the pumpkin is tender and caramelized around the edges. You can test doneness by piercing the flesh with a fork; it should glide through with ease.
Remove the baking sheet from the oven and allow the pumpkin to cool for 5 minutes before serving.
Serve warm as is or with a side of whipped cream, yogurt, or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 127 mg | 6% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 28.1 g | ||
| Protein | 1.1 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 366 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
