Instructions

1. Cut a washed and dried squash in half with a sharp knife and scoop out the seeds and stringy fibers with a large spoon. Place the squash, cut side down, in a baking pan in ½ to 1 inch of water. Bake at 375 degrees Fahrenheit until the squash is fork-tender. Baking time ranges from 35 to 45 minutes, depending on the type and size of the squash.

2. Allow the squash to cool slightly and scoop the cooked pulp from the shell with a large spoon. Discard the shell.

3. Place the squash in a large bowl. Add the butter, and mash with a potato masher.

4. Add a small amount of chicken broth, vegetable stock or cream to the mashed squash and blend with a stick blender until it reaches the desired consistency. Add liquids a little at time to avoid runny squash. The amount of liquids needed depends on the type of squash and the desired consistency. Begin with 1/8 to 1/4 cup and increase as necessary.

5. Season to taste with salt and pepper for plain creamed squash, or try adding 1 to 2 tablespoons of brown sugar, honey or maple syrup to sweeten the squash, seasoning with a dash of cinnamon, nutmeg or ginger.