Butter pecan squash
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Butternut Squash (1 1/2 lb) | |
| ½ | cup | Boiling Water |
| 3 | tablespoons | Butter |
| 1 | tablespoon | Light Brown Sugar |
| uploaded by Diane Lazarus | ||
| ½ | teaspoon | Salt |
| White Pepper to taste | ||
| ¼ | cup | Pecans-chopped coarse |
| 1 | tablespoon | Maple Syrup |
Directions
Quarter squash; scoop out seeds and stringy portion; pare and cut into ¾ 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.
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