Try this Buttercup Squash Casserole recipe, or contribute your own.
Suggest a better description1. Heat oven to 350 degrees. Cut squash into quarters; remove seeds. Place, cut side down, in ungreased shallow baking pan. Bake at 350 degrees 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 degrees for 20 to 25 minutes or until thoroughly heated. Nutrition Information Per Serving: 160 Calories, 7 g Fat, 210 mg Sodium taken from Pillsbury Classic Cookbooks magazine. Posted to MM-Recipes Digest by Paula
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Serving Size: 1 Serving (32g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 156 | ||
Calories from Fat: 103 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 1.7mg | 1 % | |
Sodium 93.4mg | 3 % | |
Potassium 38.4mg | 1 % | |
Total Carbohydrate 14.3g | 4 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 13.9g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 156
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