Buttercup Squash Casserole

• 1 (2 1/2 lb) buttercup squash
• 2 tablespoons brown sugar, packed
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons butter or 2 tablespoons margarine
• 1 tablespoon fresh chives, chopped
• 1/8 teaspoon ground nutmeg, if desired

1. Heat oven to 350u0b0F 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.
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.
3. Bake 20 to 25 minutes or until hot.

squash, brown sugar, salt, ground cinnamon, ground nutmeg, butter, fresh chives, ground nutmeg

Taken from www.food.com/recipe/buttercup-squash-casserole-337982 (may not work)