2 pounds peeled butternut squash, boil until tender.

Strain water — important: strain all the water, takes 5 minutes, add to stand mixer.

Add 1/2 cup dark brown sugar, 1 cup butter or margarine for vegans, and spices: 1 tablespoons granulated garlic, 1 granulated onion, 1/2 tablespoons each, salt and pepper, 1 teaspoon white pepper.

Mix until smooth, about 3 minutes.

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