Pureed Turban Squash

1. 1

   Cut the peeled squash into chunks and cook in boiling, salted water until tender. (If you prefer, you can steam it.) Drain thoroughly in a colander.

2. 2

   Return the hot squash to the pan and add butter, salt, pepper, sage, cinnamon, and brown sugar.

3. 3

   Whip with an electric mixer, or mash by hand, until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.