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Chicago Warted Squash

From Our Kitchen


2½ to 3 lbs. peeled Chicago warted squash
2 Tbsp. butter
⅛ tsp. cinnamon
⅓ cup brown sugar
½ 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.

Serves 6-8