1 small pumpkin (about 2 to 3 pound size) 2 tablespoons butter, melted 2 tablespoons maple syrup 1/2 teaspoon kosher salt
Preheat oven to 375 degrees F.
Cut pumpkin into 6 wedges; scoop out strings and reserve seeds if desired. Place wedges, cut sides down, in an 11-by-7-inch baking dish. Add water to depth of 1 inch. Cover with foil and bake 30 minutes or until tender.
Uncover, pour off water and turn wedges over. Drizzle with butter, maple syrup and salt. Bake 10 minutes or until browned.