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Buttercup Squash

From Our Kitchen


2½ to 3 lbs. peeled buttercup squash
4 Tbsp. butter
⅛ tsp. cinnamon
⅓ cup brown sugar
1½ Tbsp. sage, chopped
1 Tbsp. salt
¼ 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, salt, pepper, sage, cinnamon, and brown sugar. Whip together with an electric mixer or mash until smooth.

Serves 8