Buttercup Squash Casserole

Brown sugar, cinnamon, nutmeg and chives add sweet and spicy flavor to this savory mashed squash dish.



Makes:
4 servings

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

1. Heat oven to 350°F. Cut squash into quarters; remove seeds. In 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. 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.

3. Bake 20 to 25 minutes or until hot.

1 Serving (1/2 Cup): Calories 170 (Calories from Fat 60); Total Fat 7g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 15mg; Sodium 190mg; Total Carbohydrate 25g (Dietary Fiber 6g, Sugars 14g); Protein 2g Percent Daily Value*: Vitamin A 220%; Vitamin C 15%; Calcium 6%; Iron 6% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2