Hubbard Squash

  • 3 lbs. Hubbard squash
  • 1/2 c. butter
  • 3/4 c. maple syrup
  • Salt and pepper to taste
  • 1/2 c. chopped toasted pecans

Cut squash into pieces. Pare and remove seeds and fibers. Cook, covered, in boiling water until tender. Drain and mash well. Beat in butter, maple syrup, salt, and pepper. Sprinkle with pecans