Butternut or other winter squash, pared and cubed (4 c.) or 2 (12 oz.) pkgs. frozen squash
4 tbsp. butter
1 tbsp. brown sugar
1/2 tsp. ground nutmeg
1/2 tsp. salt

Cook squash in boiling, salted water for 15 minutes until tender. Drain well. (Or cook frozen squash according to package directions.) With rotary or electric beater, whip squash until smooth with butter, brown sugar, nutmeg, and salt. Makes about 6 servings.