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Buttercup Squash Casserole

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Bttrcup squash-casserole

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Yields: 4-6 servings

Description Edit

This is a favorite around my Thanksgiving table. Hopefully it will become a favorite around yours too!

Ingredients Edit

  • 1 (2 1/2 lb) buttercup squash
  • 2 tablespoons brown sugar, packed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 tablespoon fresh chives, chopped
  • 1/8 teaspoon ground nutmeg, if desired

Directions Edit

1. Preheat oven to 350°F. Cut squash into quarters and remove seeds. In an ungreased shallow baking pan, place pieces, cut sides down. Bake 45 to 50 minutes or until tender. Cool slightly.

2. Spray 1-quart casserole with cooking spray. Scoop squash pulp from skin; place in medium bowl. Discard skin.

3. Add brown sugar, salt, cinnamon, 1/4 teaspoon nutmeg and butter to squash. Mix with potato masher or fork until well blended. Spoon into casserole. Sprinkle with chives and 1/8 teaspoon nutmeg.

4. Bake casserole for 20 to 25 minutes or until hot.

5. Allow to cool before serving.

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