Maple Roasted Pumpkin 

Adapted from a recipe in Relish Magazine, October 2007 

1 small pumpkin (about 2 to 3 lbs.)

2 Tbsp. butter

2 Tbsp. maple syrup

½ tsp. kosher salt 

1. Preheat oven to 375.
2. Cut pumpkin into 6 wedges, scoop out strings and reserve seeds if desired.
3. Place wedges, cut sides down, in an 11x7 inch-baking dish. Add water to depth of 1 inch. Cover with foil and bake 30 minutes or until tender.
4. Melt butter over low heat. Stir in maple syrup and salt.
5. Uncover pumpkin, pour off water and turn wedges over. Drizzle with butter, maple syrup and salt. Bake 10 minutes or until browned. Serves 6.

Per serving: 90 calories, 4g fat, 2g prot., 14g carbs., 1g fiber, 190 mg sodium. 

Patti suggests possibly adding cinnamon to the maple butter sauce for a different flavor. She also says you can make this side dish more savory by replacing the maple butter sauce with olive oil, sea salt (or Kosher) and fresh ground pepper.