1 1/2 pounds butternut squash
1/2 cup boiling water
3 tablespoons butter
1 tablespoon brown sugar
1/2 teaspoon salt
white pepper
1/4 cup coarsely chopped pecans
1 tablespoon maple syrup

Quarter squash, scoop out seeds and stringy portion, pare and cut into 3/4 inch cubes. In a medium saucepan bring squash and water to a boil, cover and cook rapidly 10 minutes till squash is tender. Drain and mash together with butter, sugar, salt and pepper. Turn into an ungreased 8 inch pie plate. Sprinkle with pecans and maple syrup. Broil till pecans are lightly browned.