Grandma's squash bake

2 ½ cups squash pulp, cooked and mashed (“Sweet Meat”, butternut, or acorn squash)

¼ cup melted butter
⅓ cup heavy cream
1 teaspoon freshly ground black pepper
1 tablespoon brown or cane sugar
½ teaspoon freshly grated nutmeg 

sea salt (to taste, and only if necessary)

Combine and place into buttered casserole dish. Bake twenty minutes at 400° F. until top is browned and beautiful.

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