Buttercup (not Butternut) squash tastes similar to pumpkin and has a dark orange colored meat. It’s a bit on the dryer side than the blue Hubbard squash I made the other night. The following recipe makes a great side dish that’s almost like desert.
- 1 (2 1/2 lb) buttercup squash
- 2 tablespoons brown sugar, packed
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter or 2 tablespoons margarine (I used Earth Balance butter substitute)
- 1 tablespoon fresh chives, chopped
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.