BUTTERCUP SQUASH CASSEROLE
Number Of Ingredients 8
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
Nutrition Facts : Nutritional Facts Serves
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Chola Kaluba
[email protected]I love that this recipe is so versatile. You can add or remove ingredients to suit your own taste.
Abdullah Memon
[email protected]This casserole is the perfect comfort food. It's warm, cheesy, and so satisfying.
Jimmy Dykes
[email protected]I'm allergic to nuts, so I used sunflower seeds instead of pecans. It was still delicious!
Md Arman2
[email protected]This is a great recipe for a vegetarian main course. It's hearty and filling, and the flavors are delicious.
Dana urban
[email protected]I'm not sure what I did wrong, but my casserole turned out watery. I think I might have added too much milk.
Skankhunt42
[email protected]This casserole was a bit too sweet for my taste. I think I'll reduce the amount of brown sugar next time.
Muhammad Yeakub
[email protected]I added some chopped bacon to this casserole and it was amazing! It gave it a smoky flavor that really took it to the next level.
Ruku Rokonujjaman
[email protected]This casserole is so easy to make and it's always a hit with my family. I love that I can use frozen squash, so I can make it any time of year.
Sumitra Bykar
[email protected]I'm not a huge fan of squash, but this casserole changed my mind. It's so delicious and comforting.
Munir Auobi
[email protected]This is one of my favorite fall recipes. It's always a hit at potlucks and family gatherings.
Somapti patwary
[email protected]I love the combination of flavors in this casserole. The squash, cheese, and herbs all work perfectly together.
Md shohagh Hossen
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make and the whole family loves it.
Clarrisa Ramos
[email protected]I didn't have any buttercup squash on hand, so I used butternut squash instead. It turned out great!
Yugesh Mahat
[email protected]This casserole was a little bland for my taste. I think I'll add more spices next time.
Nusruallah Ali
[email protected]This is my new favorite squash dish! It's so creamy and flavorful. I'll definitely be making it again.
Malak Said
[email protected]I've made this casserole several times now and it's always a crowd-pleaser. It's so easy to make and the leftovers are just as good.
Mud As Sar Rasool
[email protected]This casserole was a hit! The squash was perfectly tender and the flavors were amazing. I added a bit of extra cheese to the top for a crispy crust.