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1 squash butternut (1 1/2 lb)
1/2 cup water boiling
3 tablespoons butter
1 tablespoon light brown sugar
1/2 teaspoon salt
White pepper to taste
1/4 cup pecans chopped coarse
1 tablespoon maple syrup
Quarter squash; scoop out seeds and stringy portion; pare and cut into 3/4 to 1 inch cubes (about 4 to 5 cups). In a medium saucepan bring squash 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.
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