T he less sugar-sweetened treats I eat, the more I taste the natural sweetness in other foods like Whipped Butternut Squash, pictured above with a slice of Vegetarian Tourtière. Whipped Butternut Squash 2 cups squash, chopped 1 tsp butter salt pepper 1/4 cup evaporated 2% milk Boil the squash for 15 min. or until tender. Drain. Whip with the butter and salt and pepper to taste. Add the evaporated 2% milk and whip again. Serves 2. YOURS, BECKI GREEN. TO LEAVE ME (AND CYNTHIA) A MESSAGE, CLICK ON THE COMMENT BUTTON BELOW.