Maple Butternut Squash

Dedicated to Karen J.

Ingredients:
6 cups Butternut Squash, peeled, seeded, cut into cubes
1/2 cup Butter
1/4 cup Milk
1/3 cup Maple Syrup
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Salt
2-3 cup Pecans, crushed

Directions:

• Steam or Boil the Squash until tender.
• Preheat the oven to 325°F.
• In a large bowl, mash the Squash and add the Milk, Syrup, Spices, and Salt.
• Pour the Squash into a baking dish (9″x9″).
• Top with the crushed Pecans.
• Bake for 20 minutes.

Serves 6.

Variations:
Ṽ›Ɣ - Substitute Soy Milk for the Milk, and Margarine for the Butter.