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.