3 small – medium buttercup squash
1/3 cup sour cream
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup chopped pecans (optional)
6 tablespoons brown sugar
Heat oven to 400°F.
Cut squash in half lengthwise, scoop out seeds and fibers. Place squash in an ungreased 13×9-inch baking dish. Cover tightly with foil.
Bake for 30 to 40 minutes or until squash is tender.
Cool for 10-15 minutes. Reduce oven temp to 375°F.
Scoop out flesh of squash, leaving about 1/4 inch thick shell and set shells aside for now.
Place flesh of squash in a medium bowl. Add sour cream, salt, nutmeg and nuts if using, mix until smooth. Fill each shell with the squash mixture. Sprinkle each with 1 tablespoon of brown sugar.
Place filled shells in baking dish. Bake at 375°F for 15-20 minutes or until thoroughly heated.
Adapted from: Food.comShare to Print