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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.