We made this squash puree last night as a side dish to an Indian chicken recipe that we were making. DH, who was skeptical, was pleasantly surprised by how much he liked it. It was easy to make and had great flavor. We used a buttercup squash and halved some of the ingredients in the recipe to suit 5 cups of squash. We used 1 shallot and half a red onion, but kept all of the spice proportions as listed, with the exception of the cinnamon, which we halved. We also halved the water and brown sugar. This was a great way to use up winter squash. Thanks!