3 (1 1/2 lb.) butternut squash (4 1/2 lbs. total)
1 tsp. salt
2 (10 oz.) pkgs. frozen peas
6 tbsp. butter

Pare the squash and remove seeds. Cut in 1 inch chunks. Bring 1 inch of water and 1 teaspoon salt in Dutch oven to a boil. Add squash and cook, covered 10 minutes. Add peas. Cook covered 5 to 7 minutes more or until vegetables are tender. Drain well. Add butter. Makes 12 servings.