2 (12 oz.) pkg. frozen Butternut squash, thawed
1/3 c. melted butter
2 tbsp. brown sugar
1/2 tsp. nutmeg
1/2 c. coarsely chopped pecans
2 tbsp. corn syrup
1/3 c. undiluted evaporated milk
1/2 tsp. salt
1/2 tsp. pepper

Combine squash, butter, evaporated milk, brown sugar, nutmeg, salt and pepper in a large bowl. Put into greased 1 1/2 quart casserole. Combine nuts with corn syrup in a small bowl. Sprinkle over squash. Bake in 350 degree oven for 30 minutes. 6 servings.