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Great Lunch and Learn

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


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