Squash Casserole

(from Stearns Farm Newsletter, September 15 2008)

Serve this sweet-spicy dish alongside robust greens, such as broccoli rabe, collards, or kale, sauteed in oil with a little garlic.  Add sausage, a veggie burger, or other protein for a complete meal.  Adapted from Pioneer Valley Growers Association.

1 large buttercup or 3 or 4 smaller squashed

2 Tbs brown sugar

1/4 tsp salt, or to taste

1/4 tsp cinnamon

1/4 tsp nutmeg

2 Tbs butter

1 Tbs fresh chives or green onions, chopped

additional nutmeg (optional)

Preheat oven to 350'F.  Cut squash into quarters (or halves for smaller squash) and remove seeds.  Place pieces cut-side-down on a baking sheet.  Bake for 30-50 minutes until squash is tender.  Cool.  Grease a one-quart casserole dish.  Scoop squash flesh from skin and mash with sugar, seasonings, and butter until well blended and fairly smooth.  Spoon into casserole dish and bake for 20-25 minutes, until thoroughly heated.  Before serving, sprinkle with chives and dust lightly with additional nutmeg, if desired.  3-4 servings.