2 lbs. winter squash
4 tbsp. butter
1/4 tsp. nutmeg
1/2 c. heavy cream
Salt

Preheat oven to 350 degrees. Cut squash in 1/2 and remove the fibers and seeds. Place cut side down in baking pan. Bake for 40 to 50 minutes or until tender. Or cut in large chunks and boil in salted water until tender, then drain well. Scoop out the pulp and put into a mixing bowl with the butter, nutmeg and cream. Beat with an electric beater or by hand until smooth and well blended. Add salt to taste. Serve hot.