BUTTERNUT SQUASH

Easy whipped squash side dish., uses less sugar, salt and fat than traditional recipes. Serves 6.

1 (about 2-1/2 lbs.) Butternut squash 1 [about 1-1/4 kg.]
3 cups Water 710 mL
3/4 tsp Salt (optional), divided 4 mL
2 tbsp Butter 25 mL
1 tbsp Brown sugar 15 mL
1/8 to 1/4 tsp Ground nutmeg .5 to 1 mL

In a saucepan over medium heat, bring squash, water and 1/2 tsp [2 mL] of salt if desired to a boil. Reduce heat; cover and simmer for 20 minutes or until the squash is tender. Drain well. Add butter, brown sugar, nutmeg and remaining salt if desired; beat until smooth.

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