Spicy Squash Puree - serves 4

1 1/2 pounds butternut squash
1/4 tsp ground mace
1/4 tsp ground allspice
Seeds of 2 cardamom pods, ground
1 tbsp maple syrup
2 tsp sweet butter or margarine

Using a large chefs knife, cut squash in half, then scrape out and discard the seeds(or save for roasting). Slice squash into manageable chunks(1 1/2 to 2 inches)and boil in enough water to cover until tender, about 20 minutes.
When squash is cool enough to handle, remove the skin and spoon flesh into a food processor or blender.
Add mace, allspice, ground cardamom seeds, maple syrup, and butter and process until smooth.
Serve hot as an accompaniment to roast turkey or chicken.