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1 butternut squash
2 to 4 Tbsp. butter or oleo
1/8 to 1/4 c. brown sugar
dash of salt

Place butternut squash in boiling water and cook just
enough to remove peel. Chunk up squash and discard seeds and
membrane. Place chunks of squash in a casserole dish. Add 1/4
cup water. Bake until squash is cooked through and soft. Mash
with potato masher. Add butter, brown sugar and salt. Bake
for 10 to 15 minutes more. Bake at 400 degrees. Serve.

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