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.