Buttercup Squash Casserole

1 medium buttercup squash
2 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons margarine or butter
1 tablespoon chopped fresh chives
1/8 teaspoon nutmeg, if desired

Heat oven to 350F. Cut squash into quarters; remove seeds. Place, cut side down, in ungreased shallow baking pan.

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.