Butter Pecan Squash

[Guest guest]

Butter Pecan Squash

Makes 6 servings

 

1 squash butternut (1 1/2 lb)

1/2 cup water boiling

3 tablespoons butter

1 tablespoon light brown sugar

1/2 teaspoon salt

White pepper to taste (optional)

1/4 cup pecans chopped coarse

1 tablespoon maple syrup

 

Quarter squash; scoop out seeds and stringy portion; pare and cut into 3/4 to 1

inch cubes (about 4 to 5 cups). 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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