Buttercup Squash Casserole
Bake at 350F 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, 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.
Bake at 350F for 20 to 25 minutes or until thoroughly heated.