I just finished making this in preparation for Thanksgiving dinner tomorrow! Excellent with a few modifications suggested by other reviewers: I used 2 large butternut squash that I baked for 1 1/2 hours in 1 inch of water until very soft. I added 1 c of sour cream, about 4 T butter, salt, cinnamon, nutmeg, allspice and cloves. I used quite a lot of spice- just kept adding until it tasted right. I also added a teaspoon of vanilla- delicious! I whipped it in my kitchenaid mixer but not too smooth- past experience told me that it would turn into a babyfood consistency! I will definitely make this again.
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I just finished making this in preparation for Thanksgiving dinner tomorrow! Excellent with a...