8 lb. pumpkin or butternut squash
2 c. sugar
1 c. water
6 oz. walnuts, ground
1/2 pt. heavy cream, whipped

Peel the squash and cut into 1-inch slices. Layer in saucepan and sprinkle sugar between layers. Add water, cover and cook over medium heat until tender and all water is absorbed, or about 2 hours. Stir occasionally.

Remove from heat, mash and transfer to a serving platter. Smooth the top and allow to cool. Best results are achieved if it is refrigerated overnight. Before serving, spread walnuts over the pumpkin and cover with whipped cream.