- Makes 4 servings.
- 1 butternut squash (about 2 lbs.)
- 2 to 3 Tablespoons sweet unsalted butter
- 1/4 teaspoon salt
- 1 Tablespoon light brown sugar
- Dash of ground allspice
- Dash of nutmeg
Stand squash on end and peel with vegetable peeler. Split lengthwise and cut off slice from both ends. Scoop out seeds and pith with a sharp spoon. Cut squash into large chunks and steam over boiling water until fork tender. This should take 10 to 12 minutes. Puree squash in a food mill or processor. Transfer to a large mixing bowl. Add remaining ingredients and beat with electric mixer until light and fluffy. Serve immediately.