Butter Pecan Squash
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 1 | Butternut Squash, (1 1/2 lb) |
| 1/2 c | Boiling Water |
| 3 tb | Butter |
| 1 tb | Light Brown Sugar |
| 1/2 ts | Salt |
| 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 squash 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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