Shelly's Recipe

BUTTERNUT SQUASH WITH MAPLE PECAN BUTTER

Category: Squash

2 medium butternut squash
1/2 cup butter, cubed
1 1/4 cups packed brown sugar, divided
Kosher salt, to taste plus 1 tsp kosher salt
1/2 tsp white pepper
1 cup instant potato flakes
16 oz whipped butter
1/4 cup maple syrup and chopped, toasted pecans

Halve squash, remove seeds and place cut side down on a parchment-lined baking sheet. Bake at 375 for 35-40 minutes or until very tender and slightly caramelized. When cool enough to handle, peel skins and discard. Reheat squash pulp in microwave, then place in a food processor fitted with a steel blade. Process quash until very smooth. Add butter, 1 cup brown sugar and salt, to taste and pepper. Slowly add potato flakes. Squash should be slightly thickened. Process until all of potato flakes have completely disappeared and squash is very smooth. Transfer to serving dish and keep warm while preparing maple pecan butter.

Maple Pecan Butter: In a food processor fitted with a steel blade, place whipped butter, remaining 1/4 cup brown sugar, maple syrup and 1 tsp salt. Process until very smooth, stop periodically to scrape down sides of bowl. When smooth, add pecans and pulse 3-4 times, just enough to incorporate pecans evenly. Serve over squash. Serves 8-10