Butternut Squash with Maple Pecan Butter
 

Butternut Squash with Maple Pecan Butter
2 medium butternut squash
1/2 cup (1 stick) butter, cubed
1 1/4 cups packed light brown sugar (divided)
Kosher salt to taste plus 1 teaspoon kosher salt (divided)
1/2 teaspoon white pepper
1 cup instant potato flakes
16 ounces whipped butter
1/4 cup pure maple syrup
1/4 cup chopped, toasted pecans

Halve squash, remove seeds and place cut side down on parchment-lined
baking sheet. Bake at 375 degrees 35 to 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 food
processor fitted with steel blade. Process squash until very smooth.
Add butter,1 cup brown sugar, salt to taste and white pepper. Slowly
add instant potato flakes. Squash should thicken slightly. 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.

To make maple pecan butter: In food processor fitted with steel blade,
place whipped butter, remaining 1/4 cup brown sugar, maple syrup and
the 1 teaspoon salt. Process until very smooth, stopping periodically
to scrape down sides of processor bowl. When smooth, add pecans and
pulse 3 or 4 times, just enough to incorporate pecans evenly. Serve
over squash. Makes 8 to 10 servings.