Butter Pecan Squash

1 butternut squash (1½ pounds)
½ cup boiling water
3 tablespoons unsalted butter
1 tablespoon light brown sugar; firmly packed
½ teaspoon sea salt
White pepper to taste
¼ cup Pecan Valley Pecan Pieces
1 tablespoon maple syrup

1. Quarter squash; scoop out seeds and stringy portion; pare and cut into ¾ to 1 inch cubes (about 4 to 5 cups).
2. In a medium saucepan bring squash and water to a boil; cover and cook rapidly until squash in tender (about 10 minutes). Drain and mash with butter, sugar, sea salt and pepper. Turn into an 8-inch pie plate. Sprinkle with pecans and maple syrup.
3. Broil until pecans are lightly browned.

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