1985 WHIPPED SQUASH

4 cups Hubbard or butternut squash, or 2 boxes frozen whipped squash
3 tablespoons butter
2 tablespoons cream or milk
1 tablesoon brown sugar
Salt, pepper, nutmeg or mace

Cook fresh squash in boiling salted water until tender, drain and mash. Or cook frozen squash as directed. Add butter, cream and sugar. Season to taste and put into buttered casserole. May be served immediately or refrigerated, then reheated for about 20 minutes at 350 degrees. Sprinkle with pecans before reheating if desired. (Note: Turnip may be cooked in advance and reheated in the same way.)

Makes 6 to 8 servings.