Butternut Squash Casserole

[Guest guest]

Adjust the spices, if you like allspice or cardamom

just toss some it. This is a nice side dish.

You can substitute with a sugar pumpkin or acorn

squash

too.

 

 

Butternut Squash Casserole

 

1 medium butternut squash

2 tablespoons brown sugar

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons margarine or butter

1 tablespoon chopped fresh chives

1/8 teaspoon nutmeg, if desired

 

Heat oven to 350 degrees. Cut squash into quarters;

remove seeds. Place, cut side down, in ungreased

shallow baking pan. Bake at 350F 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, 1/4 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. Bake at 350 degrees

for 20 to 25 minutes or until thoroughly heated.