Buttercup Squash Casserole

Name: Buttercup Squash Casserole
Ingredients: 1 (2 1/2 lb) buttercup squash; 2 tablespoons brown sugar, packed; 1/4 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 tablespoons butter or 2 tablespoons margarine; 1 tablespoon fresh chives, chopped; 1/8 teaspoon ground nutmeg, if desired

8 ingredients

3 steps

Ingredients

1 (2 1/2 lb) buttercup squash
2 tablespoons brown sugar, packed
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon fresh chives, chopped
1/8 teaspoon ground nutmeg, if desired

Directions

1

Heat oven to 350°F Cut squash into quarters; remove seeds. In ungreased shallow baking pan, place pieces, cut sides down. Bake 45 to 50 minutes or until tender. Cool slightly.
2

Spray 1-quart casserole with cooking spray. Scoop squash pulp from skin; place in medium bowl. Discard skin. Add brown sugar, salt, cinnamon, 1/4 teaspoon nutmeg and butter to squash. Mix with potato masher or fork until well blended. Spoon into casserole. Sprinkle with chives and 1/8 teaspoon nutmeg.
3

Bake 20 to 25 minutes or until hot.