INGREDIENTS
- pounds kabucha or butternut squash, peeled and diced
- 1/3 – 1/2 cup buttermilk
- 1/2 teaspoon nutmeg
- freshly ground pepper, to taste
- butter, optional
DIRECTIONS
- Place diced squash in pan of cold, salted water.
- Bring to a boil and heat until tender.
- Drain and mash, season to taste with pepper, nutmeg, and (optional) butter.
