A friend of mine in Ithaca gave me this recipe. Hopefully, he doesn't mind me sharing it with you, the blog-reading public. Scale this up as needed. I make one of these per two people, and it's become a Thanksgiving staple.
12oz. (1 block) frozen cooked winter squash
1/2 c. heavy cream
1/2 c. chicken broth
3 T. butter
pumpkin pie spice
Put the squash, cream, broth, and butter in a saucepan, and heat slowly. Do not allow it to come to a boil, or the cream will curdle. As it cooks, the mixture will thicken. Add milk to get the desired texture, roughly that of cream. Season to taste, typically a small pinch of salt, a few grinds of pepper, and maybe 1/4 t. of the pie spice.