Sugar-Roasted Pumpkin
1 small pumpkin (about 2 1/2 lbs)
Cooking spray
2 tsp. butter, divided
2 Tbs. dark brown sugar, divided
Preheat oven to 425*. Cut the pumpkin into 4 wedges, discarding seeds and membrane. Place the pumpkin wedges, cut sides up, in an 11x7-inch baking dish coated with cooking spray. Place 1/2 tsp. butter on each wedge, and sprinkle each wedge with 1 1/2 tsp. sugar. Bake at 425* for 35 minutes or until tender.
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