1 lg. butternut squash
1 tsp. salt
water
4 tbsp. butter
2 tbsp. brown sugar

Pare squash, discard seeds, cut up and place in a pan. Add salt and enough water to cover. Cook until squash is tender, drain. Mash with potato masher, add butter and brown sugar. Whip with a fork and serve immediately.

Great side dish for Thanksgiving dinner.