1 stick butter, softened
1/2 cup firmly packed light brown sugar
1/4 cup light molasses
1 egg
1 1/4 cups cooked mashed squash
        (butternut, acorn or pumpkin squash)
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped pecans

Heat the oven to 375 degrees. Grease twelve 2 1/2" muffin pan cups.

In a large bowl, with an electric mixer on medium speed, beat the butter until light and fluffy. Beat in the sugar, molasses, egg and squash until smooth.

Sift the flour, baking soda and salt over the butter mixture. Stir just until combined. Stir in the pecans. Divide the batter among the prepared muffin pan cups.

Bake the muffins about 20 minutes, or until they are lightly browned and the centers spring back when lightly pressed with a fingertip. Cool the muffins in the pan on a wire rack 5 minutes. Remove the muffins from the pan and serve warm.