Best Buttercup Squash Casserole Recipes

BUTTERCUP SQUASH CASSEROLE

Steps:

• 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.
• 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.
• Bake 20 to 25 minutes or until hot.

BUTTERCUP SQUASH CASSEROLE

Steps:

• 1. Heat oven to 350 degrees.
• 2. Cut squash into quarters; remove seeds.
• 3. Place, cut side down, in ungreased shallow baking pan.
• 4. Bake at 350 degrees for 45 to 50 minutes or until tender.
• 5. Cool slightly.
• 6. Grease 1-quart casserole.
• 7. Scoop squash pulp from skin; place in medium bowl.
• 8. Discard skin.
• 9. Add brown sugar, salt, cinnamon, 1/4 teaspoon nutmeg, and butter to squash.
• 10. Mix with potato masher or fork until well blended.
• 11. Spoon into greased casserole.
• 12. Sprinkle with chives and 1/8 teaspoon nutmeg.
• 13. Bake at 350 degrees for 20 to 25 minutes or until thoroughly heated.

BUTTERCUP SQUASH CASSEROLE

Steps:

• 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 FatSee Cook's Note: Winter Squash