Roasted Squash With Maple Butter

• 6-pounds assorted hard winter squash, seeded and cut into 3 to 4-inch chunks (butternut, acorn, kabocha, delicata, pumpkin or sweet dumpling),
• 6-tablespoons (3/4 stick) unsalted butter, melted
• 1/3 cup maple syrup
• 1/2 cup chopped toasted pecans

1. 1. Arrange oven racks in middle and bottom of oven. Preheat oven to 400u0b0. Arrange squash; cut sides up, in 2 large roasting pans. Sprinkle with 1-teaspoon each, salt and pepper.
2. 2. In small bowl, mix butter and syrup. With 1/2 the butter mixture brush cut squash surfaces. Place roasting pan on each oven rack; roast 25-minutes. Exchange positions of pans. Roast 20-minutes more, until squash is tender. Remove from oven.
3. 3. Preheat broiler. Brush remaining butter mixture over squash. Broil 2 to 4 minutes until glazed. Arrange squash on platter and sprinkle with pecans.
4. MAKE AHEAD: Can be made through step ( 2 ) -1-day ahead. Cool, cover and refrigerate. Let come to room temperature. Re-melt remaining butter mixture. Proceed with step 3.
5. Makes servings. Per serving:
6. 180 calories, 2g protein, 23g carbohydrate, 10g fat, 6g fiber, 16mg cholesterol, 4mg sodium.

winter, unsalted butter, maple syrup, pecans

Taken from www.epicurious.com/recipes/member/views/roasted-squash-with-maple-butter-1244222 (may not work)