On average, 1 pound untrimmed squash yields a generous 13 ounces edible flesh or 1 ¾ cups cooked puree.

Prepare:

Scrape the squash from the skin and mash the pulp with a fork or potato masher. For each 1 cup mashed squash, add:

Mix in enough:

to make a soft, smooth puree. Serve plain, or, for a sweeter dish, season as for Mashed Sweet Potatoes. For savory embellishments, see Additions to Mashed Potatoes.