1 butternut squash (about 1 3/4 lbs.)
1/4 c. water
1/4 c. chopped onion
1/2 tsp. dried leaf thyme, crumbled
1 tbsp. unsalted butter
1/4 tsp. Tabasco pepper sauce

Pare and seed squash; cut into 1 inch cubes. In medium saucepan, combine squash, water, onion and thyme. Cover tightly. Cook over low heat 20 to 25 minutes or until squash is tender. Mash squash well. Stir in butter and Tabasco sauce. Yield: 4 servings; 5 mg. sodium per serving.