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Prep 10min
Total1hr25min
Ingredients8
Servings4
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Ingredients
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
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Steps
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.
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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.
Buttercup squash is a variety of turban squash. It has orange flesh and a flavor similar to sweet potatoes.
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