Preparation:

Using a large chefs knife, cut squash in half, then scrape out and discard the seeds(or save for roasting). Slice squash into manageable chunks(1 1/2 to 2 inches)and boil in enough water to cover until tender, about 20 minutes.

When squash is cool enough to handle, remove the skin and spoon flesh into a food processor or blender.

Add mace, allspice, ground cardamom seeds, maple syrup, and butter and process until smooth.

Serve hot as an accompaniment to roast turkey or chicken.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date: Jan, 13, 2000

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