Cinnamon Baked Pumpkin
Recipe from Diabetic Living

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


Cinnamon Baked Pumpkin

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Ingredients
  • 1/4  cup
    packed brown sugar
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  • 1  teaspoon
    ground cinnamon
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  • 1/2  teaspoon
    salt
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  • 3  pounds
    baking pumpkin or winter squash (butternut or acorn), peeled, seeded, and cut into 2 1/2- to 3-inch pieces (each about 1/4 inch thick)
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  • 2  tablespoons
    roasted peanut oil, peanut oil, cooking oil, or butter, melted
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Directions
1.
Preheat oven to 325 degrees F. In a small bowl, stir together brown sugar, cinnamon, and salt; set aside. In a 3-quart rectangular baking dish, toss pumpkin with oil. Sprinkle brown sugar mixture evenly over pumpkin.
2.
Bake, covered, for 40 minutes. Uncover and stir pumpkin. Bake, uncovered, about 15 minutes more or until pumpkin is tender. Makes 10 (3/4-cup) servings.
Nutrition information
Calories 106, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 169 mg, Carbohydrate 20 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1, Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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