3/4 c. brown sugar
1/2 c. soft butter
1/4 c. pecans
1 tsp. baking soda
1 3/4 c. flour
1/4 c. molasses
1 beaten egg
1 c. cooked, mashed squash
1/4 tsp. salt

Cream sugar, molasses and butter. Add eggs and squash. Mix flour, salt and soda. Beat into the squash mixture. Fold in pecans. Fill well greased muffin pans half full. Bake at 375 degrees for 18 to 20 minutes.

Makes 18 muffins.