Butter Pecan Squash

1 Butternut Squash (1 1/2 lb)

1/2 c Boiling Water

3 tb Butter

1 tb Light Brown Sugar

1/2 ts Salt

White Pepper to taste 1/4 c Pecans-chopped coarse

1 tb 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 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