Nutmeg Whipped Squash
- 4 cups frozen diced butternut squash
- 3 tbsp. butter
- 2 tbsp. brown sugar
- 1 tsp. ground nutmeg
- salt to taste
- Cook squash in boiling, salted water for 5-10 minutes until tender.
- Drain well.
- With rotary or electric beater, whip squash until smooth with butter, brown sugar, nutmeg, and salt.