• 3 lb butternut squash - peeled, seeded, cut into chunks
• 2 Tbsp butter
• 1/3 cup sour cream
• 1/4 cup maple syrup
• 2 tsp finely shredded orange peel
• 2 tsp finely shredded lemon peel
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 Tbsp snipped fresh sage
• 1/2 cup chopped pecan halves - lightly toasted
• topping - sliced green onion and/or snipped sage leaves and/or orange or lemon peel

1. In 5-6 qut pot or dutch oven cook squash in lightly salted boiling water, covered, until tender when pierced by fork, 12-17 min. Drain.
2. Meanwhile in small heavy pot or skillet melt butter over medium heat for 5-6 min or until golden brown, whisking constantly. Transfer half the squash to a food processor. Add butter, sour cream, maple syrup, orange and lemon peels, salt and pepper. Cover and process until smooth. Add pureed squash to original squash in pot or bowl and mash slightly. Stir in 2 Tbsp snipped sage.
3. Top with pecans and desired toppings.

Serves: 8-10      Total Cook Time: 20min. 
Source: Midwest Living Recipes for all Seasons vol 4