Brown sugar, cinnamon, nutmeg and chives add sweet and spicy flavor to this savory mashed squash dish.
Buttercup Squash Casserole
- Prep Time 10 min
- Total 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
Instructions
-
Step1Heat 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.
-
Step2Spray 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.
-
Step3Bake 20 to 25 minutes or until hot.
Nutrition
170
Calories
7g
Total Fat
2g
Protein
25g
Total Carbohydrate
14g
Sugars
Nutrition Facts
Serving Size: 1 Serving (1/2 Cup)
- Calories
- 170
- Calories from Fat
- 60
- Total Fat
- 7g
- 10%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 190mg
- 8%
- Potassium
- 930mg
- 26%
- Total Carbohydrate
- 25g
- 8%
- Dietary Fiber
- 6g
- 23%
- Sugars
- 14g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 220%
- 220%
- Vitamin C
- 15%
- 15%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 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 Choice
1 1/2Tips from the
Pillsbury Kitchens
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