Crusty Pecan, Maple Syrup Butternut Squash Casserole - cooking recipe

Ingredients

1 medium butternut squash, pared, seeded and cut up
3/4 cup pecans
1/3 cup sugar
1/2 teaspoon cinnamon
2 tablespoons maple syrup

Preparation

Cook squash in boiling salted water until tender.
Drain.
Meanwhile, put pecans in blender container.
Cover and run on low until coarsely chopped; empty into a small bowl; reserve.
Put squash, sugar, and cinnamon into blender container.
Cover and run on low until squash is pureed.
Empty into 1-quart flame-proof casserole; top with chopped nuts and drizzle with syrup.
Place under the broiler for 3-5 minutes or until glazed and browned.