1 box frozen Hubbard or butternut squash
2 tbsp. butter
1/8 tsp. salt
1/4 c. maple syrup or honey
1/4 c. pecans or walnuts, half of them chopped

Cook squash according to package directions, omitting salt and butter. Add 1 tablespoon butter, salt and 1 tablespoon syrup; beat. Fold in chopped nuts. Turn into buttered 2 cups casserole or glass pie dish. Smooth top of squash with knife.

Combine remaining syrup and butter; drizzle over top of squash. Bake at 450 degrees for 15-25 minutes until top is crusty and lightly browned and squash is hot all the way through. Remove from oven and top with remaining nuts. Serves 4.