Maple Mashed Butternut Squash with Pecans|
I cannot resist squash, and have to try every variety that I can try. But year after year this variation ends up on our traditional holiday menus because people like it so much. It is easy to make, can be made in advance, and can be reheated in whatever temperature oven you are baking everything else at or even in the microwave, although the pecans will not get toasted that way. I always use fresh squash for this recipe, but some testers have used frozen cooked and mashed squash and gave it full marks for ease and taste.
3 pounds butternut squash, peeled, cooked, and mashed
1/4 cup butter
1/4 cup real maple syrup
1/2 cup chopped toasted pecans
1/4 cup pecan halves
Puree the squash with the butter and maple syrup until smooth. Fold in the chopped pecans. Place in a greased casserole. Sprinkle the pecan halves on the top of the dish. This dish can be refrigerated for up to two days at this point. Bake at 350 degrees for 20-25 minutes to warm through and lightly toast the pecan halves.
Makes 8 servings.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes