Butternut Squash

Serves 4-6


  • 2 1/2 to 3 lbs peeled butternut squash
  • 3 Tbsp. butter
  • 1/8 teaspoon cinnamon
  • 1/3 cup brown sugar
  • 1 tsp. salt
  • 1/2 tsp. white pepper

Cut the squash into chunks and cook in boiling, salted water or steam until tender. Drain thoroughly in a colander. Return the hot squash to the pan and add the butter, cinnamon, brown sugar, salt, and pepper. Whip together with an electric mixer or mash until smooth.