CUT off the ends of each squash. Use a vegetable peeler or paring knife to peel the squash. Cut each squash in half and then use a large metal spoon to scoop out the seeds. Cut the remaining squash into 1-inch cubes.
PLACE the cubed squash in a large sauce pan. Cover the cubes in water and bring to a boil. Cook the squash over medium heat until tender, about 30-35 mins.
STRAIN squash and return it to the pan. Mash using a potato masher.
ADD butter, vinegar, brown sugar, TSTE® Baker's Spice Blend, and TSTE® Fleur de Sel Sea Salt into the squash. Stir and continue to cook over low heat until all ingredients are hot.
Yield: 6 servings
Total Time: 50 mins
Prep: 15 mins
Cook: 35 mins