Pureed Turban Squash - cooking recipe

Ingredients

3 lbs turban squash, peeled and cut into chunks
4 tablespoons butter
1/2 teaspoon cinnamon
1/3 cup brown sugar
1 1/2 tablespoons sage (fresh, chopped)
1 tablespoon salt (yikes! I use less)
1/4 teaspoon white pepper

Preparation

Cut the peeled squash into chunks and cook in boiling, salted water until tender. (If you prefer, you can steam it.) Drain thoroughly in a colander.
Return the hot squash to the pan and add butter, salt, pepper, sage, cinnamon, and brown sugar.
Whip with an electric mixer, or mash by hand, until smooth.