Buttercup Squash Casserole

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

  • prep time 10 min
  • total time 1 hr 25 min
  • ingredients 8
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving (1/2 Cup)
    Calories
    170
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    4g,
    4%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    190mg
    190%;
    Total Carbohydrate
    25g
    25%
    (Dietary Fiber
    6g
    6%
      Sugars
    14g
    14%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    220%;
    Vitamin C
    15%;
    Calcium
    6%;
    Iron
    6%;
    Exchanges:
    1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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