2 1/2 to 3 lbs peeled butternut squash
3 tablespoons butter
1/8 teaspoon cinnamon
1/3 cup brown sugar
1 tsp. salt
1/2 tsp. white pepper

Cut the squash into chunks and cook in boiling, salted water or steam until tender. Drain thoroughly in a colander. Return the hot squash to the pan and add the butter, cinnamon, brown sugar, salt, and pepper. Whip together with an electric mixer or mash until smooth.