1 butternut squash, about 1 1/2lbs

3 tablespoons butter, softened

1 tablespoon maple syrup

3/4 teaspoon salt

1/4 teaspoon nutmeg

Peel and dice squash. Cook in a small amount of salted water until tender. Drain. Whip until smooth. Add remaining ingredients, stirring well. Sprinkle with additional nutmeg before serving. Serves 6.