Roasted Pumpkin Wedges by Chef Anthony Stewart
By FBWorld Team
fall, you can enjoy pumpkins a plenty. The superb superfood
is a staple for any Fall Feast and as any foodie knows,
pumpkin is a health powerhouse (low in calories, high
in fiber and packed with beta carotene and potassium).
So with Pumpkins on the brain, we wanted to share Pritikin
Executive Chef Anthony Stewart's super easy recipe for
Roasted Pumpkin Wedges - a low calorie (only 35 per serving!)
appetizer, snack or side dish.
Roasted Pumpkin Wedges
1 medium-sized Pumpkin (about 5 pounds)
Generous pinch of Cinnamon
1 tbls. Apple Juice Concentrate (Look for 100% apple juice
concentrate in the frozen food section of your market.)
1. Preheat oven to 400† degrees F.
Peel pumpkin the same way you would peel melons like honeydew.
Cut off top and bottom so that pumpkin "stands"
steady on your surface. To keep pumpkin from moving, a
wet towel underneath is helpful. Then, going from top
to bottom with a sharp knife, filet the skin off. Next,
cut pumpkin into long wedges. Remove pulp and seeds.
Season your wedges with cinnamon and apple juice concentrate.
On a large nonstick baking sheet, bake for 25 minutes