A healthy outside starts with a healthy inside!

Book an Appointment

"We believe being healthy does NOT require a prescription.” Michelle Sanderbeck, ND

Cinnamon Baked Pumpkin

Monday, October 30, 2017
For a twist on tradition, we transformed pumpkin from the usual pie into an enchanting side dish recipe.
  • 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

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.

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.

Tip: The sugar pumpkin can be replaced with butternut or acorn squash.

Recipe courtesy of Diabetic Living Magazine

Recent Posts


chard leaves Organic 3-Bean & Vegetable Soup pastry cream red wine vinegar white beans lime pasta green beans Lemon juice cranberries cannellini paprika MACA stir-fry Budda Bowl vanilla bean avocado rosemary beet brussel sprouts fresh sage Italian seasonings almond milk tomato paste quesadillas banana Broccoli smoothie dr axe cucumber greek yogurt Squash zucchini peaches berries tahini gorgonzola bell pepper Cinnamon roasted carrots sweet potatoes Kiwi avocado salad cashew Goat Cheese cambozola pecans garlic grapes Gazpacho mayo Salsa lemon cauliflower crust almond butter Wraps blueberries apple cider vinegar Ginger butter cashews eggplant roasted veggies plums coconut Glaze sandwiches medjool dates breakfast chia seeds garlic ghee Salmon bacon honey Chicken pomegranate molasses casserole onion cheese chicken salad sage leaves goat cheese dressing broccoli salad scallops chili eggs sunflower seeds sweet potato parsley walnuts Dip Roast Chicken pistachios quinoa Giada's Herbed Quinoa strawberries hummus cloves breakfast nachos ACV pumpkin puree yogurt mushrooms Lemon Sage Tilapia Chicken and Broccoli Stir-Fry kalamata olives apple Beet-and-Apple Salad spicy salmon Bartlett pears thyme macaroni salad sugar tilapia Fruit Smoothie Reggiano Cheese hash browns croissants roasted Roasted Brussels Sprouts soup sourdough bread pie crust pomegranate heavy cream oranges fruit tomatoes Cauliflower Pizza garbanzo beans Guacamole Toast black bean vegetables avocados Balsamic Cherry Honey Chipotle protein powder Arugula Southwestern Salsa bell peppers Guacamole spinach curry powder cucumbers roasted beets lemon zest tomato juice pear pumpkin bruschetta summer horseradish raisins clove summersalad olive oil Citrus Roasted Shrimp salad croutons Gruyère cheese banana split cumin oregano beets peppers Zucchini Parmesan Crisps gluten free Crostini Almonds Easy Frittata ham gnocchi Carrot potato apricots chicken broth Shallot white wine vinegar hoisin sauce carrots