Crusty Winter Squash with Maple Syrup and Nuts

Mashed squash is combined with butter, maple syrup, & pecans, then spooned into a casserole and topped with more butter-syrup, baked and garnished.

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Ingredients:

• 1 Blue Hubbard squash, approximately 3 to 5 pounds
• 3 Tbsp butter, melted
• 1/2 tsp salt
• 1/3 cup (Maine) maple syrup
• 1/2 cup pecans, half of them chopped
• Peel of half an orange, minced
• 1 Tbsp minced fresh parsley

Method

Wash skin of squash. Cut up squash, removing seeds. Butter cut edges and turn upside down in a shallow baking pan with edges. Bake until tender when pierced with a fork, 35-55 minutes (depending on size). Remove from oven, scoop out all squash down to thin skin, using a heavy tablespoon. There should be close to 2 cups. Add 1 1/2 tbsp butter, salt and 1 tbsp of the maple syrup. Beat, and then fold in chopped nuts. Turn into a buttered 2 cup casserole dish and smooth top and sides. Combine rest of syrup with butter and drizzle over top of squash. Bake in hot oven 450 degrees until top is crusty and slightly browned and squash is hot all the way through. Remove from oven and garnish with whole pecans, orange peel and minced fresh parsley. Serve while hot.

Notes: This Blue Hubbard squash side dish is made a little extra-special for Thanksgiving and Christmas dinners. It serves well with turkey, pork, fish and lamb.

Number of servings: 8

Submitted By: dnoel1724467
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