3 lbs. Hubbard squash, cut into chunks
2 tbsp. butter
2 tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. ground nutmeg

In a large sauce pan, cook squash covered in boiling water about 25 minutes or until tender. Drain. Scoop pulp for rind; discard rind. Mash pulp. If squash seems too thin, return to sauce pan; cook uncovered to desired consistency. Stir in butter, the brown sugar, salt and nutmeg. 6 servings.