Ingredients
- 1.5 kg pumpkin, seeded and cut into wedges
- 60 ml Québec maple syrup
- 40 g unsalted butter, melted
- 30 ml apple cider
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1 tsp salt
- ¼ tsp black pepper
Method
- Heat the oven to 190 °C and arrange the pumpkin wedges on a parchment-lined tray.
- Whisk the maple syrup, butter, cider, cinnamon, ginger, salt, and pepper.
- Brush the wedges generously with the mixture.
- Roast for 35 minutes, turning once and brushing again.
- Roast 8–10 minutes more, until tender and lacquered.
Conversion and rationale
Original sweetener (classic version): 100 g brown sugar in a traditional baked glazed pumpkin dish
Conversion used: Replace 100 g brown sugar with 60 ml maple syrup; reduce the cider by 30 ml and lower the oven from 205 °C to 190 °C to prevent premature browning.
Why Quebec maple syrup: Maple reinforces pumpkin's earthy sweetness with toasted wood and caramel notes. Its liquid form makes a smooth glaze while highlighting a regional Québec staple.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →