2 ½ to 3 lbs. peeled Chicago warted squash
2 tbs. butter
1/8 tsp. cinnamon
1/3 cup brown sugar
1/2 tsp. fresh sage
Salt and white pepper to taste

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, salt, and brown sugar. Whip together with an electric mixer or mash until smooth.