• 2 butternut squash (about 4 lbs.)
  • 4 tbsps. butter or margarine
  • 1 tbsp. maple syrup
  • 2 tbsps. finely chopped crystallized ginger
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1/4 tsp. ground nutmeg
  • 1/2 c. heavy cream


Split squash in half; scoop out seeds and membranes; pare; cut into chunks.
Cook in boiling salt water in a kettle 30 minutes, or until tender; drain.
Return squash to low heat for a few minutes, shaking occasionally to dry.
Add butter, syrup, ginger, salt, pepper and nutmeg.
Beat with an electric mixer until smooth.
Gradually beat in heavy cream.
Spoon into a heated serving dish; keep hot.
Garnish with additional chopped crystallized ginger, if you wish.
Makes 6 to 8 servings.