MAPLE-BAKED SQUASH WITH CANDIED SPICED PECANS

1 large butternut squash (about 3 1/2 pounds)
1/2 cup unsalted butter, melted
1/3 cup maple syrup
2 tablespoons rum or bourbon
1 tablespoon peeled and finely minced fresh gingerroot
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons lemon juice
1 cup Candied Pecans (recipe follows)

Preheat oven to 375 degrees F.

Pierce the squash in several places. Place in the microwave resting on a paper towel. Microwave at 50 percent power 3 minutes. Rotate and repeat. Remove squash from oven and let cool about 10 minutes.

Cut into quarters, slice away the peel and seeds, and dice into about 3/4-inch cubes. Put into a large bowl.

Pour the melted butter, maple syrup and rum over the squash. Stir in the ginger, cinnamon, cloves, salt, pepper and lemon juice. Mix well with a large spoon and transfer to a 9-by-13-inch baking dish.

Cover and bake in 375 degree F oven 20 minutes. Uncover and stir well. Continue baking 30 minutes, stirring occasionally.

Sprinkle the top of the casserole with the pecans and serve.

CANDIED SPICED PECANS
Makes 3 cups

2 tablespoons unsalted butter
3 cups pecan halves
1/2 cup light brown sugar, loosely packed
1 1/2 teaspoons paprika
2 teaspoons chili powder
1 tablespoon ground cumin
1/4 cup cider vinegar
1/2 teaspoon salt

Preheat oven to 350 degrees F.

In a large skillet over medium heat, melt the butter. Add the pecans and saute 3 minutes, or until lightly browned and fragrant. Add the brown sugar and cook until the sugar begins to caramelize.

Stir in the paprika, chili powder and cumin. Add vinegar and cook a few minutes until the liquid has just evaporated. Season with salt and spread in an even layer on a baking sheet.

Bake 5 minutes. Remove from the oven and transfer to a plate. Let cool completely before storing in an air-tight container.

Servings: 8
Adapted from source: Southwestern Vegetarian by Stephan Pyles