2 c. cooked squash (yellow or zucchini)
1/2 tsp. salt
2 tbsp. melted butter
2 tbsp. sugar
1/3 to 1/2 c. orange juice
1/2 c. finely chopped pecans

Mash squash or put through a food mill or blender. Add salt, butter, sugar and orange juice. Add more juice if mixture is dry. Spoon into a buttered 1 quart casserole and top with chopped pecans. Bake at 350 degrees for 20 minutes. Serves 4.