Pureed Turban Squash

This is from Wilson Farms in Lexington, MA. They were serving their prepared versions of this, and handing out recipes for those of us who wanted to buy the raw squash to make on our own. It was extremely yummy, and just the thing for a gorgeous fall day. (Cooking times are approximate.)

• Ready In: 45 mins
• Serves: 8

Ingredients

• 3  lbs  turban squash, peeled and cut into chunks
• 4  tablespoons butter
• 1⁄2 teaspoon cinnamon
• 1⁄3 cup brown sugar
• 1 1⁄2 tablespoons sage (fresh, chopped)
• 1  tablespoon salt (yikes! I use less)
• 1⁄4 teaspoon white pepper

Directions

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. Return the hot squash to the pan and add butter, salt, pepper, sage, cinnamon, and brown sugar.
3. Whip with an electric mixer, or mash by hand, until smooth.