Acorn Squash

I love squash. In fact, I think it's my favorite vegetable. And this is the time of year to enjoy it! This is a really easy, tasty way to cook it up. And healthy too! I use very little butter, and no milk or cream. (In fact, you could probably get by without the butter even, but that's for you to try, not me.)


Ingredients:
1 acorn squash

2 T. butter (approx.)
all spice and/or nutmeg to taste

Directions:
1. Cut off the end opposite the stem. Cut the squash in half and scoop out the seeds. Cut each half into halves again.

2. Place squash in a pot with enough water to just cover them (lay them on their curved backs). Bring the water to a boil and boil for about 15 minutes, checking occasionally with a fork.

3. When the squash is tender enough to mash or whip, take it out of the water and let it cool enough for you to handle it. (I'd say maybe 8 to 10 minutes.) With a spoon, scoop out the insides into a mixing bowl.

4. Add butter; beat with a hand beater (or mash with a potato masher, whatever you want to do). Add spices; beat again. Taste and adjust as desired.