We just served this at a dinner party tonight and it was delicous!

Maple-Nut Winter Squash

2 medium size butternut squash

1/2 cup dark brown sugar

1/2 cup butter, at room temp or melted

3/4 cup chopped pecans

Preheat oven to 350. Cut whole squash in half lengthwise and remove the seeds. Place the squash, cut side down, in a baking dish and bake for 30 to 40 minutes, or until tender. Scoop the flesh from the skins and mash. Spoon into a casserole dish.

In small bowl, blend the sugar and butter. Add the pecans. Spoon on top of the squash. Return to the oven and bake until the squash is hot and the nuts are toasted, 20 - 30 minutes. Serve hot.

Adapted from Yankee's New England Church Supper Cookbook

This is wonderful & so much better (IMO) than the sweet potato casseroles I've made because the praline-like topping isn't "overkill" (as it is sometimes on sweet potatoes :)--Ann