Crusty Pecan Squash Recipe

1 medium butternut squash, pared, seeded and cut up
3/4 cup pecans
1/3 cup sugar
1/2 tsp. cinnamon
2 tblsp. maple syrup

Cook squash in boiling salted water until tender. Drain. Meanwhile, put pecans in blender container. Cover and run on low until coarsely chopped; empty into a small bowl; reserve. Put squash, sugar, and cinnamon into blender container. Cover and run on low until squash is pureed. Empty into 1-quart flame-proof casserole; top with chopped nuts and drizzle with syrup. Place under the broiler for 3-5 minutes or until glazed and browned. Make 4-6 servings.