Citrusy Mashed Squash with Toasted Pecans

By Chez_Alexander

Ingredients

• 3 lbs butternut squash, peeled, seeded, and cut into chunks
• 2 TBS butter
• 1/3 cup sour cream or 1/2 cup mascarpone cheese
• 1/4 cup maple syrup
• 2 tsp each finely grated orange and lemon peel
• 2 TBS snipped fresh sage
• 1/2 cup pecan halves, toasted and coarsely chopped

Preparation

Step 1

1. In a 5- or 6-quart Dutch oven, cook squash in lightly salted boiling water, covered, 16-17 minutes or until tender when pierced with a fork. Drain.

2. Meanwhile, melt the butter in a heavy skillet over medium heat, whisking constantly until golden brown, 5-6 minutes.

3. Transfer half the squash to a food processor. Add butter, sour cream, maple syrup, orange and lemon rind, and salt and pepper to taste. Cover and process until smooth.

4. Place remaining squash in a bowl; add pureed mixture. Mash slightly. Stir in fresh sage.

Makes 8 servings. Each serving = 5 Weight Watchers points.