Crusty Pecan, Maple Syrup Butternut Squash Casserole

1. 1

   Cook squash in boiling salted water until tender.

2. 2

   Drain.

3. 3

   Meanwhile, put pecans in blender container.

4. 4

   Cover and run on low until coarsely chopped; empty into a small bowl; reserve.

5. 5

   Put squash, sugar, and cinnamon into blender container.

6. 6

   Cover and run on low until squash is pureed.

7. 7

   Empty into 1-quart flame-proof casserole; top with chopped nuts and drizzle with syrup.

8. 8

   Place under the broiler for 3-5 minutes or until glazed and browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.