Squash Cream


  • 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


  1. 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.
  2. Drain and mash well or puree. Add remaining ingredients to hot squash.
  3. Serve immediately.

Yield: 4-6 servings