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Butternut Squash

From Our Kitchen


2½ to 3 lbs peeled butternut squash
3 Tbsp. butter
⅛ tsp. cinnamon
⅓ cup brown sugar
1 tsp. salt
½ 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.

Serves 4-6