Butternut Squash With Anise

• 2 pounds butternut squash, peeled and cut in large dice or into 1/4-inch-thick slices
• 2 tablespoons butter
• 2 teaspoons anise seed

1. Cook squash in water to cover until tender, about 10 minutes.
2. Drain.
3. Combine squash with butter and anise and process with steel blade of food processor or in blender to make a puree.
4. Reheat if necessary.

butternut squash, butter, anise seed

Taken from cooking.nytimes.com/recipes/1489 (may not work)