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Squash! Yum.
Cook chopped butternut squash in boiling water until tender (about 10 minutes). Drain all water.
Add about a tsp of sugar, 2 shakes of cinnamon and 3 shakes of nutmeg for each 2 lbs of squash.
Mash until smooth. Whip.
Cook in 375°F oven for about 15 to 45 minutes. If the squash is dry, cover dish. If squash is wet, leave dish uncovered.
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I just cooked about 8 lbs a couple of days ago. I just freeze them in 1 cup plastic containers. Take one out and put microwave on defrost for 5 minutes and full heat for a couple of minutes. Fantastic and quick.