Butter Pecan Squash
rec.food.veg.cooking/Sharon Raghavachary
Servings: 6

1 (1 1/2 lb) butternut squash
1/2 cup boiling water
3 tbsp butter
1 tbsp light brown sugar
1/2 tsp salt
white pepper to taste
1/4 cup pecans, coarsely chopped
1 tbsp 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 is tender (about 10 minutes).

Drain and mash with butter, sugar, salt and pepper. Turn into an 8-inch pie plate. Sprinkle with pecans and maple syrup. Broil until pecans are lightly browned.