CONNECT
Chicago Warted Squash
From Our Kitchen
Ingredients
2½ to 3 lbs. peeled Chicago warted squash
2 Tbsp. butter
⅛ tsp. cinnamon
⅓ cup brown sugar
½ tsp. fresh sage
Salt and white pepper to taste
Method
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, salt, and brown sugar. Whip together with an electric mixer or mash until smooth.
Serves 6-8