1 butternut squash, about 1 ½ pounds
3 tablespoons butter, softened
1 tablespoon maple syrup
¾ teaspoon salt
¼ teaspoon nutmeg
Peel and dice squash. Cook in a small amount of water until tender. Drain. Whip until smooth. Add remaining ingredients, stirring well. Sprinkle with additional nutmeg before serving.
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