Buttercup Squash Casserole
Yield
8 servingsPrep
20 minCook
70 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
winter squash
buttercup |
*
|
| 2 | tablespoons | brown sugar |
|
| ¼ | teaspoon | salt |
|
| ¼ | teaspoon | cinnamon |
|
| ¼ | teaspoon | nutmeg |
|
| 2 | tablespoons |
margarine
or butter |
|
| 1 | tablespoon |
chives
fresh, chopped |
|
| ⅛ | teaspoon |
nutmeg
optional |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Directions
Heat oven to 350℉ (180℃).
Cut squash into quarters; remove seeds.
Place, cut side down, in ungreased shallow baking pan.
Bake at 350℉ (180℃) F for 45 to 50 minutes or until tender.
Cool slightly.
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.
Bake at 350℉ (180℃) F for 20 to 25 minutes or until thoroughly
Comments
