Ingredients
1 butternut squash (about 2-1/2 pounds), peeled, seeded and cubed3/4 teaspoon salt, optional, divided2 tablespoons butter1 tablespoon brown sugar1/8 to 1/4 teaspoon ground nutmeg
Preparation
In a saucepan over medium heat, bring squash, 3 cups water and, if desired, 1/2 teaspoon salt to a boil. Reduce heat; cover and simmer for 20 minutes or until the squash is tender.
Drain; transfer to a bowl. Add butter, brown sugar, nutmeg and, if desired, remaining salt; beat until smooth.
