Title: Buttercup Squash Casserole
Categories: Vegetables, Side dish, Casserole
Yield: 4 Servings

1 md Buttercup squash
2 tb Brown sugar
1/4 ts Salt
1/4 ts Cinnamon
1/4 ts Nutmeg
2 tb Margarine or butter
1 tb Chopped fresh chives
1/8 ts 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, 1/4 teaspoon nutmeg,
and margarine to squash. Mix with potato masher or fork until well blended.
Spoon into greased casserole. Sprinkle with chives and 1/8 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 on Aug
15, 1998