Twice-cooked Maple-glazed Pumpkin

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Make this recipe with pumpkin or any other winter squash. We forgo the spices usually used to season hard squash (cinnamon, allspice, and nutmeg), but flavor it with maple syrup instead.


  • 1 medium sugar pumpkin (4 to 5 pounds)
  • 2 tablespoons pure maple syrup


    • Cut off the top and bottom of the pumpkin. Quarter the pumpkin and scoop out the seeds and loosen pulp with a large spoon. Peel the pumpkin, cutting strips from top to bottom. Cut the pumpkin into 1½- to 2-inch chunks. You should have about pounds.
    • Steam pumpkin in a tightly covered steamer basket over simmering water until tender enough to pierce with a small knife, about 10 minutes. Transfer to a deep 2-quart casserole. Drizzle with the maple syrup; toss gently to coat.
    • Heat the oven to 375°F.
    • Bake pumpkin until hot and bubbly, 15 to 20 minutes, and serve.