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Prep Time: 10 minutes (ready in 1 hour 25 minutes) - Yield: 4 (1/2-cup) servings
1 medium buttercup squash
2 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons margarine or butter
1 tablespoon chopped fresh chives
1/8 teaspoon nutmeg, if desired
1. Heat oven to 350°F. Cut squash into quarters; remove seeds. Place, cut side down, in ungreased shallow baking pan. Bake at 350°F. 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°F. for 20 to 25 minutes or until thoroughly heated.
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