Whipped Squash

1 butternut squash (about 2-1/2 pounds), peeled, seeded and cubed
3 cups water
3/4 teaspoon salt, optional, divided
2 tablespoons butter or margarine
1 tablespoon brown sugar
1/8 to 1/4 teaspoon ground nutmeg

In a saucepan over medium heat, bring squash, water and 1/2 teaspoon of salt if desired to a boil. Reduce heat; cover and simmer for 20 minute or until the squash is tender.

Drain; transfer to a mixing bowl. Add butter, brown sugar, nutmeg and remaining salt if desired; beat until smooth. Makes 6 servings.