Maple Mashed Butternut Squash With Pecans - cooking recipe

Ingredients

3 lbs 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 chopped whole pecans

Preparation

Puree the squash with the butter and maple syrup until smooth.
Fold in the chopped pecans.
Place in a greased casserole.
Sprinkle the whole pecans 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 whole pecans.