1/2 cooked blue ballet squash (a whole one makes much too much)
1/2 cup milk
8 oz shredded Parmesan cheese
6 oz toasted pine nuts
1 tsp fresh ground black pepper
1/2 tsp ground nutmeg
1/4 tsp ground ginger

I cooked my squash in the microwave. Cut it in half and remove seeds. Wrap one half in plastic wrap and cook on high for about nine minutes. Scoop flesh out of the shell into a large bowl. Mix in the rest of the ingredients, distributing the pine nuts as evenly as possible. Makes an excellent side dish with roasted fowl. Can also be used as a ravioli filling.

Note: Add 1/4 cup of dried cranberries for a sweet burst of flavor