Buttercup Squash Casserole
Submitted by Matt
Mashed buttercup squash baked with brown sugar, cinnamon, nutmeg, and butter, then topped with fresh chives. A cozy fall side dish that brings out the squash’s natural sweetness.
YIELD
8 servingsPREP
20 minCOOK
70 minREADY
90 minButtercup squash is the unsung hero of the winter squash family, sweeter and creamier than butternut with a velvety texture that practically mashes itself.
Roast it until fork-tender, scoop out the golden flesh, and mash it with brown sugar, cinnamon, nutmeg, and a pat of butter.
The warm spices play off the squash’s natural sweetness without overpowering it.
Spoon everything into a casserole, scatter fresh chives on top for a savory contrast, and bake until heated through and fragrant.
It’s the kind of side dish that steals the spotlight from the turkey.
Pro Tips
- Roast the squash cut-side down for even cooking and easy scooping
- Use a potato masher or fork for a rustic texture; a food processor makes it too smooth
- Fresh chives on top add a sharp, oniony bite that balances all that sweetness
- This casserole reheats beautifully, so make it a day ahead for holiday meals
Ingredients
Directions
Heat oven to 350℉ (180℃).
Cut squash into quarters; remove seeds.
Place, cut side down, in ungreased shallow baking pan.
Bake at 350℉ (180℃) F for 45 to 50 minutes or until tender.
Cool slightly.
Grease 1-quart casserole. Scoop squash pulp from skin; place in medium bowl.
Discard skin. Add brown sugar, salt, cinnamon, ¼ teaspoon nutmeg, and margarine to squash.
Mix with potato masher or fork until well blended.
Spoon into greased casserole.
Sprinkle with chives and ⅛ teaspoon nutmeg.
Bake at 350℉ (180℃) F for 20 to 25 minutes or until thoroughly
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