Butter Pecan Squash



  • 1 butternut squash (1 1/2 pounds)
  • 1/2 cup boiling water
  • 3 tablespoons unsalted butter
  • 1 tablespoon light brown sugar; firmly packed
  • 1/2 teaspoon sea salt
  • White pepper to taste
  • 1/4 cup pecan pieces
  • 1 tablespoon maple syrup


  1. Quarter squash; scoop out seeds and stringy portion; pare and cut into 3/4 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).
  3. Drain and mash with butter, sugar, sea salt and pepper.
  4. Turn into an 8-inch pie plate.
  5. Sprinkle with pecans and maple syrup.
  6. Broil until pecans are lightly browned.

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