Instructions: Preheat oven to 350F.

Scoop out and discard seeds and string fibers. Set the cleaned pieces in a large roasting pan. Add hot water to a depth of 1/2 inch and bake for 1 1/2 to 2 hours, or until the pulp is tender.

Scrape out pulp and puree it in a food processor or blender, or force through a fine strainer or food mill. Stir in butter, salt and cloves to taste. Refrigerate, freeze or reheat and serve hot.

NOTE: Winter squash is often used (both for home use and commercially) as a substitute for pumpkin. Although most winter squash varieties perform equally well as pumpkin substitutes, Butternut and Buttercup are best for this purpose. The flavor of these is superior to pumpkin, and with smaller seed cavities, there is less waste.

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