Butternut Squash Casserole

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Buttercup Squash Casserole

 

1 medium butternut squash

2 tbsps. brown sugar

1/4 tsp. salt

1/4 tsp. cinnamon

1/4 tsp. nutmeg

2 tbsps. butter or margarine

1 tbsp. fresh chives, chopped

1/8 tsp. nutmeg, if desired

 

Preheat oven to 350 degrees. Cut squash into quarters and remove seeds. Place

with the cut side down, in an ungreased baking pan. Bake for 45 to 50 minutes

until tender. Cool slightly. Grease a 1-quart casserole dish. Scoop squash pulp

from skin and place in medium bowl. Discard the skin. Add the brown sugar, salt,

cinnamon, 1/4 tsp. nutmeg, and margarine to the squash and mix until well

blended. Spoon into the casserole dish. Sprinkle with chives and 1/8 teaspoon

nutmeg. Bake for 20 to 25 minutes until thoroughly heated. Serves 4.