Maple Mashed Squash with Candied Pecans

Serve this delectable squash as an alternative to sweet potatoes.


8 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 19 Minutes
Cook: 37 Minutes


1 (4-pound) butternut squash
5 tablespoons butter, divided
7 tablespoons maple syrup, divided
1 1/2 teaspoons maple flavoring
1 1/4 teaspoons salt, divided
1 cup chopped pecans


Microwave squash on HIGH 2 minutes to soften. Cut in half. Peel squash; remove and discard seeds. Cut squash into 1" squares.

Cook squash in water in a large Dutch oven 30 minutes or until tender; drain.

Combine squash, 3 tablespoons butter, 3 tablespoons syrup, maple flavoring, and 3/4 teaspoon salt in a large bowl; mash with a potato masher until smooth.

Cook pecans, remaining 2 tablespoons butter, remaining 1/4 cup maple syrup, and 1/2 teaspoon salt in a medium skillet over medium-low heat 7 minutes or until syrup caramelizes and pecans begin to brown; cool in a single layer on a plate.

Sprinkle pecans over squash. Serve warm.