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Butter Pecan Squash Recipe

1 x butternut squash (1 1/2 lb)
1/2 c. boiling water
3 Tbsp. butter
1 Tbsp. light brown sugar
1/2 tsp salt
1 x white pepper to taste
1/4 c. pecans minced coarse
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 c.). In a medium saucepan bring squah and water to a boil; cover and cook rapidly till squash in tender (about 10 min). Drain and mash with butter, sugar, salt and pepper. Turn into an 8" pie plate. Sprinkle with pecans and maple syrup. Broil till pecans are lightly browned.

Source: cookeatshare.com