2 1/2 to 3 lbs. peeled turban squash
4 Tbs. butter
1/8 tsp. cinnamon
1/3 cup brown sugar
1 1/2 Tbs. sage, chopped
1 Tbs. salt
1/4 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, salt, pepper, sage, cinnamon, and brown sugar. Whip together with an electric mixer or mash until smooth.