1 medium buttercup or butternut squash (about 2 ½ lb.)
2 tablespoons packed brown sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons butter or margarine
1 tablespoon chopped fresh chives
⅛ teaspoon ground nutmeg, if desired
Heat oven to 350°. 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, ¼ teaspoon nutmeg and butter to squash. Mix with potato masher or fork until well blended. Spoon into casserole. Sprinkle with chives and ⅛ teaspoon nutmeg.
Bake 20 to 25 minutes or until hot.