Buttercup Squash Casserole

Submitted by senseicheryl

"This is listed as a new side dish on the www.pillsbury.com website."

 

• Ready In: 1hr 20mins
• Ingredients: 8
• Yields: 1 quart dish

ingredients

• 1133.98 g buttercup squash
• 29.58 ml brown sugar, packed
• 1.23 ml salt
• 1.23 ml ground cinnamon
• 1.23 ml ground nutmeg
• 29.58 ml butter or 29.58 ml margarine
• 14.79 ml fresh chives, chopped
• 0.61 ml ground nutmeg, if desired

directions

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.

Reviews

[Kathy]

Love it, love it, love it! The taste reminds me of warm pumpkin pie! I first made this recipe several years ago, and was delighted to find it posted on Recipezaar. Thanks for sharing this recipe with everyone.

 

[jazzy chef]

It was good. My 11yr old liked it and he doesn't like squash. I forgot the salt and didn't have chives so i just skipped that part.

 

[Jubie]

Very tasty and easy! I topped mine with chopped pecans and a little more brown sugar. Thanks!

 

[Arlene]

Used an acorn squash instead and I couldn't believe how good this is. I loved that it wasn't very sweet and not overly spiced; just the hint of nutmeg was perfect. Omitted the chives since I didn't have any.