- 1-1/2 cups peeled and cubed winter squash (hubbard, butternut, delicata, turban)
- 3 TBSP light or heavy cream
- 2 TBSP butter, softened
- 1TBSP fresh snipped basil
- 1/8 tsp freshly ground black pepper
- In a large saucepan, bring 1 inch of water to a boil. Place squash in a steamer basket and set in saucepan. Steam squash, covered about 20 minutes or until tender.
- Drain and mash well or puree. Add remaining ingredients to hot squash.
- Serve immediately.
Yield: 4-6 servings