Buttercup Squash Casserole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Buttercup squash,
2 tbsp: Brown sugar,
1/4 tsp: Salt,
1/4 tsp: Cinnamon,
1/4 tsp: Nutmeg,
2 tbsp: Margarine or butter,
1 tbsp: Chopped fresh chives,
1/8 tsp: Nutmeg, if desired
Directions:
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 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.
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 MM-Recipes Digest by Paula on Aug
15, 1998
Source from luhu.jp
cut side down, in ungreased shallow baking pan. Bake at 350 degrees for 45
to 50 minutes or until tender. Cool slightly.
2. 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.
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 MM-Recipes Digest by Paula
15, 1998
Source from luhu.jp