Serve this delectable squash as an alternative to sweet potatoes.

Recipe by Oxmoor House June 2006

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Recipe Summary

prep:
19 mins
cook:
37 mins
total:
56 mins
Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Christmas With Southern Living

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