3 lb. butternut squash
2 tbsp. butter
2 tsp. brown sugar
1/4 tsp. salt
1/4 c. chopped pecans

Cut butternut squash in half, remove seeds. Bake cut side down in hot oven (400 degrees) for 1 hour or until tender. Scoop out pulp; add butter, brown sugar and salt; beat together. Turn into 1 quart casserole. Sprinkle with chopped pecans. Bake at 350 degrees for about 25 minutes. Serves 4 to 6.