Buttercup squash casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Buttercup squash |
| 2 | tablespoons | Brown sugar |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Nutmeg |
| 2 | tablespoons | Margarine or butter |
| 1 | tablespoon | Chopped fresh chives |
| ⅛ | teaspoon | Nutmeg, if desired |
Directions
1. Heat oven to 350 degrees. Cut squash into quarters; remove seeds. Place, cut side down, in ungreased shallow baking pan. Bake at 350 degrees for 45 to 50 minutes or until tender. Cool slightly.
2. Grease 1-quart casserole. Scoop squash pulp from skin; place in medium bowl. Discard skin. Add brown sugar, salt, cinnamon, ¼ teaspoon nutmeg, and margarine to squash. Mix with potato masher or fork until well blended.
Spoon into greased casserole. Sprinkle with chives and ⅛ teaspoon nutmeg.
3. Bake at 350 degrees for 20 to 25 minutes or until thoroughly heated.
Nutrition Information Per Serving: 160 Calories, 7 g Fat, 210 mg Sodium taken from Pillsbury Classic Cookbooks magazine.
Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 15, 1998
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