Maple Mashed Squash With Candied Pecans

• 1 (4-pound) butternut squash
• 5 tablespoons butter, divided
• 7 tablespoons maple syrup, divided
• 1 1/2 teaspoons maple flavoring
• 1 1/4 teaspoons salt, divided
• 1 cup chopped pecans

1. Microwave squash on HIGH 2 minutes to soften. Cut in half. Peel squash; remove and discard seeds. Cut squash into 1" squares.
2. Cook squash in water in a large Dutch oven 30 minutes or until tender; drain.
3. Combine squash, 3 tablespoons butter, 3 tablespoons syrup, maple flavoring, and 3/4 teaspoon salt in a large bowl; mash with a potato masher until smooth.
4. Cook pecans, remaining 2 tablespoons butter, remaining 1/4 cup maple syrup, and 1/2 teaspoon salt in a medium skillet over medium-low heat 7 minutes or until syrup caramelizes and pecans begin to brown; cool in a single layer on a plate.
5. Sprinkle pecans over squash. Serve warm.

butternut squash, butter, maple syrup, maple, salt, pecans

Taken from www.myrecipes.com/recipe/maple-mashed-squash-with-candied-pecans (may not work)