MAPLE-NUT MASHED HUBBARD SQUASH

3 pounds Hubbard squash
boiling water
1/2 cup butter, room temperature
2/3 cup maple syrup
salt and freshly ground black pepper (to taste)
1/4 teaspoon ground ginger
1/2 cup chopped pecans or walnuts, toasted (for serving)

Cut the squash into pieces, remover the seeds and the fibers and peel it. Cook the squash in boiling water to cover in a covered saucepan for 15 to 20 minutes or until very tender.

Drain and mash as you would potatoes. Return to the saucepan and beat in the butter, maple syrup, salt, pepper and ginger.

Turn into a hot serving dish and sprinkle with the nuts.

Serves 4 to 5
Source: The Unabridged Vegetable Cookbook by Nika Hazelton