Pumpkin Wedges With Maple-Chipotle Glaze

• 2 lbs baking pumpkin or 2 lbs squash
• 2 tablespoons butter
• 14 cup finely chopped yellow onion
• 13 cup chipotle chile in adobo, minced
• 3 tablespoons real maple syrup
• 14 teaspoon salt
• 18 teaspoon curry powder

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

baking pumpkin, butter, yellow onion, chipotle chile, maple syrup, salt, curry powder

Taken from www.food.com/recipe/pumpkin-wedges-with-maple-chipotle-glaze-146120 (may not work)