1-2 butternut squash
1 tsp. salt
1/2 c. butter
1 pkg. vegetable and almond Stove Top Stuffing Mix
1 c. brown sugar
1 tsp. pepper
1 c. milk

Cook squash in microwave until soft (about 50 minutes). Remove outer shell and seeds and mash in 3 quart casserole. Add rest of ingredients and mix well (stuffing mix is dry). Bake at 350 degrees for 45 minutes. Can serve right away or cool and freeze in smaller portions for later use.