Citrusy Mashed Squash w/ Toasted Pecans

I have subscriptions to 2 magazines, Parents Magazine and Better Homes and Garden. To be completely honest.. most of the time I just thumb through them real fast and then my son ends up destroying them. I was extremely glad though that I didn't let the Little One get ahold of the latest issue because this dish was AMAZING! Source- October's BH&G Magazine. This is now on the list of things to make for Thanksgiving Dinner this year.

Ingredients:
- 3 lbs butternut squash, peeled, seeded and cut into chunks
- 2 tbls butter
- 1/3 cup sour cream
- 1/4 cup maple syrup
- Zest of one lemon
- Zest of one Orange
- Dash of Salt and Pepper
- 2 tbls snipped fresh sage
- 1/2 cup pecan halves, toasted and coarsely chopped

Directions:
In a 5- or 6-quart Dutch oven cook squash in lightly salted boiling water, covered, for 16 to 17 minutes or until tender when pierced with a fork. Drain.

Meanwhile, melt the butter in a heavy skillet over medium heat, whisking frequently until golden brown, 5 to 6 minutes. 

In a bowl add cooked squash butter, sour cream, maple syrup, orange and lemon peels, salt and pepper. With a hand mixer, mix until smooth. Stir in fresh sage.

Top with pecans, green onions and/or sage leaves.