Recipe by Malriah
I have no idea what made me think to try this out but it worked really well. The first time I made it, I took it to my boyfriend's family's house for Thanksgiving dinner. I wasn't sure if it would go over well since it was something I just kind of threw together and I was shocked when Uncle Bob asked his wife to get the recipe. (I almost died, how could I tell them that I had NO IDEA how I made it!) SO, Aunt Mary and I sat down and figured out exactly how I had created this dish and the recipe was born! I like it sweet but you can adjust the maple syrup and brown sugar to suit your own tastes. The cook time obviously includes the time to cook the squash.
- 1 large butternut squash
- 1⁄2 cup butter
- 1 cup light brown sugar, firmly packed
- 3⁄4 cup maple syrup
- 1 1⁄2 cups pecans, finely chopped
Directions See How It's Made
- Cut butternut squash in half and remove seeds.
- Place on a cookie sheet, cut side down and bake in a 375 degree oven for 45 minutes or until fork tender.
- Remove from oven and allow to rest until cool enough to handle.
- While squash is cooling, melt butter in a large skillet.
- Add brown sugar and maple syrup.
- Reduce heat to a low simmer.
- Add half the pecans to butter/sugar mixture.
- With a spoon, remove squash flesh from the skin and finely chop.
- Add squash to the butter/sugar/pecan mixture and stir well.
- The consistency should be similar to mashed potatoes.
- Place in a casserole dish and top with remaining pecans.
- If you like you can also dot with butter and sprinkle with a little more brown sugar.
- Bake in a 350 degree oven for 15-20 minutes.