- 1 (14 ounce) package frozen cooked squash, thawed
- 1/2 cup Lucerne Light Sour Cream
- 2 tablespoons firmly packed Safeway brown sugar
- 1/8 teaspoon ground nutmeg
- In a large bowl, combine squash, sour cream, sugar, and nutmeg; beat with an electric mixer until smooth. Season to taste with salt.
- Spoon into a buttered 1- to 1 1/2-quart casserole. Bake in a 375 degrees F oven until squash is hot in center. Serve immediately.