Recipe - Buttercup Squash Casserole

1 md Buttercup squash
2 tablespoon Brown sugar
One fourth teaspoon Salt
One fourth teaspoon Cinnamon
One fourth teaspoon Nutmeg
2 tablespoon Margarine or butter
1 tablespoon Chopped fresh chives
1/8 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 1quart casserole. Scoop squash pulp from skin; place in medium
bowl. Discard skin. Add brown sugar, salt, cinnamon, One fourth 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 MMRecipes Digest by Paula demoness@bellatlantic.net on Aug
15, 1998