Buttercup squash casserole

Yield: 4 Servings

Measure 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

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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