Cinnamon Baked Pumpkin

Cinnamon Baked Pumpkin

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From: Diabetic Living Magazine

For a twist on tradition, we transformed pumpkin from the usual pie into an enchanting side dish recipe.

Ingredients 10 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 pounds baking pumpkin or winter squash (butternut or acorn), peeled, seeded,
  • 2 tablespoons roasted peanut oil, peanut oil, cooking oil, or butter, melted


  • Prep

  • Ready In

  1. Preheat oven to 325°F. Line a 3-quart rectangular baking dish with foil. In a small bowl, stir together brown sugar, cinnamon, and salt; set aside. In prepared 3-quart rectangular baking dish toss pumpkin with oil. Sprinkle brown sugar mixture evenly over pumpkin.
  2. Bake, covered with foil, for 40 minutes. Uncover and stir pumpkin. Bake, uncovered, about 15 minutes more or until pumpkin is tender. Makes 10 ( ¾-cup) servings.
  • Test Kitchen Tip: The sugar pumpkin can be replaced with butternut or acorn squash.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 106 calories; 3 g fat(0 g sat); 0 g fiber; 20 g carbohydrates; 1 g protein; 0 mcg folate; 0 mg cholesterol; 10 g sugars; 1,597 IU vitamin A; 31 mg vitamin C; 29 mg calcium; 1 mg iron; 169 mg sodium; 134 mg potassium
  • Nutrition Bonus: Vitamin C (52% daily value), Vitamin A (32% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ fat

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