Preheat oven to 400°F. Bring large pot of water to boiling. Cut pumpkin into 4 wedges; seed. Drop into boiling water and partially cover. Boil 10 to 15 minutes or until tender; drain well.
Meanwhile, make glaze. Melt butter in medium saucepan. Add onion and sauté 2 minutes or until tender. Stir in chipotle sauce, maple syrup, salt and curry powder; heat 1 minute until blended.
Arrange pumpkin wedges, cut side up, in shallow baking dish. Spoon maple-chipotle glaze into cavities. Roast 15 minutes, basting once with sauce.
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