Serves: 4
Total Calories: 172
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.
Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 160 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 210 mg 9% * Total Carbohydrate: 23 g 8% * Dietary Fiber: 6 g 24% * Sugars: 13 g * Protein: 2 g * Vitamin A: 140% * Vitamin C: 20% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1 Starch, 1/2 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 Fat
See Cook's Note: Winter Squash
This Buttercup Squash Casserole recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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