Pumpkin Wedges With Maple-Chipotle Glaze

Submitted by COOKGIRl

"Roasted pumpkin and a delicious spicy glaze. Something a little different to add to your Thanksgiving menu."

 

• Ready In: 50mins
• Ingredients: 7
• Serves: 4

ingredients

• 2 lbs baking pumpkin or 2 lbs squash

• Glaze

• 2 tablespoons butter
• 1⁄4 cup finely chopped yellow onion
• 1⁄3 cup chipotle chile in adobo, minced
• 3 tablespoons real maple syrup
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon curry powder

directions

1. Preheat oven to 400 degrees. Cut the pumpkin or squash into 4 wedges and remove seeds. Bring a large pot of water to the boil and add the pumpkin; partially covering with water.
2. Boil 10-15 minutes or until fork tender. Drain.
3. Glaze: Melt butter in a small saucepan. Add the onion and saute about 2 minutes or until softened. Stir in the chipotle sauce, maple syrup, salt and curry powder. Heat 1 minute and stir until thoroughly blended.
4. Arrange the pumpkin wedges cut side up in a shallow baking pan. Spoon the glaze over the wedges. Roast approximately 15-20 minutes, basting once with the sauce.