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Cinnamon Baked Pumpkin

Cinnamon Baked Pumpkin 
PumpkinEnjoy the variety of winter squash found in the produce section in this quick, easy dish.  They can be enjoyed as a snack or decrease the sugar and serve them as a side dish.

  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 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)
  • 2 tablespoons roasted peanut oil, peanut oil, cooking oil, or butter, melted

Preheat oven to 325° 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. 

Bake, covered, for 40 minutes. Uncover and stir pumpkin. Bake, uncovered, about 15 minutes more or until pumpkin is tender. 

Makes 10 servings, ¾ cups each.

Per Serving: 106 calories, 3 g fat (0 g sat. fat), 20 g carbohydrates, 1 g protein, 0 g fiber, 169 mg sodium.