| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Side dish, Casserole |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Buttercup squash |
| 2 |
tb |
Brown sugar |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 2 |
tb |
Margarine or butter |
| 1 |
tb |
Chopped fresh chives |
| 1/8 |
ts |
Nutmeg, if desired |
INSTRUCTIONS
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 <demoness@bellatlantic.net> on Aug
15, 1998
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