Buttercup Squash Casserole

You will love this squash casserole. Buttercup squash is a variety of turban squash. It has orange flesh and a flavor similar to sweet potatoes. Store fresh chives in a glass of water in the refrigerator up to a week. Fresh chives can be snipped with scissors to the desired length.




PREP TIME: 10 MINUTES
START TO FINISH: 1 HOUR 25 MINUTES
4 SERVINGS (½ CUP EACH)

INGREDIENTS
1 medium buttercup squash (about 2½ Ib)
2 tablespoons packed brown sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons butter or margarine
1 tablespoon chopped fresh chives
1/8 teaspoon ground nutmeg, if desired

PREPARATION
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 Vs teaspoon nutmeg.
3. Bake 20 to 25 minutes or until hot.

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