Mashed Hubbard Squash

Ingredients:

2 ½ lb Hubbard Squash (Hubbard squash is a winter variety)
2 ½ teaspoon salt
1/8 teaspoon pepper
½ teaspoon ginger
3 Tablespoons butter
1 Tablespoon top milk

Makes 4 servings

Directions:

1. Scrub squash. Cut in 4 inch by 2 inch pieces with long, sharp knife. Scrape out seeds and stringy portion with spoon.

2. Cook in 1 inch boiling water, with 1 teaspoon salt, in large covered kettle, until tender, about 25 - 30 minutes. Remove from heat, drain.

3. Carefully scoop squash from shells with spoon. Mash well with potato masher.

4. Add rest of ingredients, beat well. Sprinkle with paprika or parsley.