Butter Pecan Squash

Butternut squash mashed with butter and brown sugar is already good. Topped with pecans drizzled in maple syrup and broiled until toasty and caramelized? That’s a side dish that steals the show from the main course.

The squash gets cubed, boiled until tender (about 10 minutes is all it takes), then drained and mashed with butter, a touch of brown sugar, salt, and white pepper. White pepper instead of black is a subtle choice that adds warmth without visible specks in the smooth, golden mash.

Spreading the mash in a pie plate and topping it with pecans and maple syrup turns a simple vegetable into something that finishes under the broiler with a candied, nutty crust. Watch it closely under the broiler because pecans go from toasted to burnt in seconds.

Chef Tips

• Drain the squash thoroughly before mashing. Waterlogged squash makes a thin, soupy mash. Let it sit in the colander for a minute or shake the saucepan over low heat to evaporate excess moisture.
• Keep the broiler door cracked and watch constantly. The maple syrup bubbles and the pecans brown in under 2 minutes. Step away and you’ll have charcoal.
• Use real maple syrup, not pancake syrup. The real thing caramelizes cleanly under the broiler. Corn syrup-based syrups burn and taste artificial.

Variations

• Savory version: Skip the brown sugar and maple syrup. Top with sage brown butter and toasted pecans for an herby, nutty finish.
• Sweet potato blend: Mix half butternut squash and half sweet potato for a deeper orange color and a slightly earthier flavor.