1 ½ cup Frieda’s Squash (such as Hubbard, Banana, Delicata, Butternut, Kabocha, or Turban), cooked and puréed
3 tablespoons light or heavy cream
⅛ teaspoon ground black pepper
2 tablespoons butter or margarine, softened
1 tablespoon fresh snipped basil, or ½ teaspoon ground cinnamon
Purée squash, add remaining ingredients. Heat through and serve.