There are so many wonderful and colorful types of squash that they are hard to pass up this time of year. This recipe is a snap to make and perfect for Thanksgiving!
2-3 large squash of the same variety (butternut and acorn are good)
Halve, peel and seed squash. Cut into cubes and place in a pot.
Cover with water adding a pinch of salt. Bring to a boil and cook until squash is tender.
Drain and place in a mixer bowl, add butter and a pinch of salt and whip until creamy.
Tip: If you are looking for a pretty garnish, try some toasted walnuts and a drizzle of pure maple syrup.