1 1/2 lb. butternut squash, peeled, remove seeds, cut into 1 1/2 inch chunks
1/3 c. butter
2 tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. thyme leaves
1/8 tsp. pepper
1 tbsp. honey

In 3 quart saucepan bring 2 cups water to a boil. Add squash. Cover; cook over medium heat until squash is fork tender. Drain, mash; set aside. In same saucepan melt butter. Stir in squash and remaining ingredients. Cover; cook over medium heat, stirring occasionally, until heated through. Yield: 4 (1/2 cup) servings.