pecans, coarsely chopped
1Quarter squash; scoop out seeds and stringy portion; pare and cut into 3/4 to 1 inch cubes (about 4 to 5 cups).
2In a medium saucepan bring squash and water to a boil; cover and cook rapidly until squash in tender (about 10 minutes).
3Drain and mash with butter, sugar, salt and pepper.
4Turn into an 8" pie plate.
5Sprinkle with pecans and maple syrup.
6Broil until pecans are lightly browned.