Title: Mashed Squash
Categories: Amerind Vegetable Lowfat
Yield: 1 Servings

1 1/2	lb	Butternut squash
1/4	ts	Mace
1/4	ts	Allspice
1	ts	Ground cardamom
1	tb	Maple syrup
1/2	ts	Salt
2	ts	Melted butter

Cut squash in half, scrape out seeds and fiber. Chunk in 2" pieces. Boil or steam (steaming preserves its high amounts of vitamin C and A better) 20 minutes (boil) or 30 (steam) until tender. Cool slightly, and slip skin off pieces. Spoon flesh into blender, add remaining ingredients and process till smooth. Goes well with roast birds.

NOTE: I like to put a lot of coarse, fresh-ground black pepper into mine.

http://www.fatfree.com/usda/

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