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Buttercup Squash Casserole

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Recipe

 

Yield

8 servings

Prep

20 min

Cook

70 min

Ready

90 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 medium winter squash
buttercup
* Camera
2 tablespoons brown sugar
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¼ teaspoon salt
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¼ teaspoon cinnamon
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¼ teaspoon nutmeg
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2 tablespoons margarine
or butter
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1 tablespoon chives
fresh, chopped
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teaspoon nutmeg
optional
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Ingredients

Amount Measure Ingredient Features
1 medium winter squash
buttercup
* Camera
3E+1 ml brown sugar
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1.3 ml salt
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1.3 ml cinnamon
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1.3 ml nutmeg
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3E+1 ml margarine
or butter
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15 ml chives
fresh, chopped
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0.6 ml nutmeg
optional
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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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 8g (0.3 oz)
Amount per Serving
Calories 4263% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 166mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 1g
Vitamin A 4% Vitamin C 2%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 
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