Butter Pecan Squash
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)