3 lbs. butternut squash, peeled, cooked, and mashed
1/4 cup butter
1/4 cup real maple syrup
1/2 cup chopped toasted pecans
1/4 cup whole pecans
Pur�e the squash with the butter and maple syrup until smooth. Fold in the chopped pecans. Place in a greased casserole. Sprinkle the whole pecans on the top of the dish. This dish can be refrigerated for up to two days at this point. Bake at 350�F for 20-25 minutes to warm through and lightly toast the whole pecans.