1 1/2 quart buttered casserole. 10-12 servings. Preheated 400 degree oven.

4 lbs. acorn or butternut squash (about 4 c. cooked)
1/4 c. (1/2 stick) butter
2 tbsp. finely chopped green onion
1 tsp. crushed rosemary
1/2 tsp. salt
1/4 c. coarsely chopped pecans

Cut squash in half; remove seeds. Place cut side down in a large shallow baking dish. Pour in boiling water to a depth of 1/4 inch. Bake in a preheated 400 degree oven, 30-35 minutes or until tender. Scoop pout squash into a mixing bowl and beat, until smooth. Beat in butter, onion, rosemary and salt. Turn into casserole and sprinkle with chopped pecans. Return to oven 15-20 minutes or until thoroughly heated.

Note: If desired, assemble casserole ahead of time and refrigerate, covered. Bake in a preheated 400 degree oven, 25-30 minutes or until heated through.