Recipe - Butter Pecan Squash

1 Butternut Squash (1 One half lb)
One half cup Boiling Water
3 tablespoon Butter
1 tablespoon Light Brown Sugar
One half teaspoon Salt
White Pepper to taste
One fourth cup Pecanschopped coarse
1 tablespoon Maple Syrup

Quarter squash; scoop out seeds and stringy portion; pare and cut into
Three fourths to 1 inch cubes (about 4 to 5 cups). In a medium saucepan bring squah
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.

uploaded by Diane Lazarus