Ingredients

• 1 butternut squash (1 1/2 pounds)
• 1/2 cup boiling water
• 3 tablespoons unsalted butter
• 1 tablespoon light brown sugar; firmly packed
• 1/2 teaspoon sea salt
• White pepper to taste
• 1/4 cup pecan pieces
• 1 tablespoon maple syrup

Preparation

1. Quarter squash; scoop out seeds and stringy portion; pare and cut into 3/4 to 1 inch cubes (about 4 to 5 cups).
2. In a medium saucepan bring squash and water to a boil; cover and cook rapidly until squash in tender (about 10 minutes).
3. Drain and mash with butter, sugar, sea salt and pepper.
4. Turn into an 8-inch pie plate.
5. Sprinkle with pecans and maple syrup.
6. Broil until pecans are lightly browned.