Butter Pecan Squash
Yield
6 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
butternut squash
|
|
| ½ | cup |
water
boiling |
|
| 3 | tablespoons |
butter
|
|
| 1 | tablespoon |
brown sugar, light
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
white pepper
to taste |
*
|
| ¼ | cup |
pecans
coarse |
|
| 1 | tablespoon |
maple syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
butternut squash
|
|
| 118 | ml |
water
boiling |
|
| 45 | ml |
butter
|
|
| 15 | ml |
brown sugar, light
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
white pepper
to taste |
*
|
| 59 | ml |
pecans
coarse |
|
| 15 | ml |
maple syrup
|
|
Directions
Quarter squash; scoop out seeds and stringy portion; pare and cut into ¾ 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.
