Butternut Squash in Mace Cream

Serves 4

• 4 tbsp. butter
• 2 tbsp. flour
• 1 cup half and half cream
• 1 tsp. mace
• 1 tsp. salt
• 1 tsp. black pepper
• 1 lb. butternut squash, peeled, deseeded and cut into 1/2 inch chunks

1. Steam squash for 20 minutes; meanwhile, melt butter in a pan.
2. Add flour and mix to a thick paste.
3. Slowly add cream, mixing from a thick paste to a thin paste and finally a runny sauce.
4. Add mace, salt and black pepper. Heat gently, stirring constantly until thickened.
5. Remove squash and toss in sauce. Serve hot as a side dish.