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Buttercup Squash Casserole

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By Pillsbury Kitchens
Updated Nov 11, 2008
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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
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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

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    Bake 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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