Squash Cream

• 1-1/2 cups peeled and cubed winter squash (hubbard, butternut, delicata, turban)
• 3 tablespoons light or heavy cream
• 2 tablespoons butter, softened
• 1 tablespoon fresh snipped basil
• 1/8 teaspoon freshly ground black pepper

In a large saucepan, bring 1 inch of water to a boil. Place squash in a steamer basket and set in saucepan. Steam squash, covered about 20 minutes or until tender. Drain and mash well or puree. Add remaining ingredients to hot squash. Serve immediately.

Yield: 3 servings.