Ingredients

1 butternut squash (1 1/2 lb)
1/2 C. boiling water
3 Tbsp. butter
1 Tbsp. light brown sugar
1/2 tsp. salt
white pepper to taste
1/4 C. pecans, chopped coarse
1 Tbsp. maple syrup

Cooking Instructions

Quarter squash; scoop out seeds and stringy portion; pare and cut into 3/4 to 1 inch cubes (about 4 to 5 C.). In a medium saucepan bring squash and water to a boil; cover and cook rapidly until squash in tender (about 10 minutes ). Drain and mash with butter, sugar, salt and pepper. Turn into an 8 pie plate. Sprinkle with pecans and maple syrup. Broil until pecans are lightly browned.
 
 
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