Pecan-glazed butternut squash pudding

This is good. (My husband says that "good" is not an adequate description of this dish. He says, "I took one little bite, and it was phenomenal!") I am using it as a substitute for my usual sweet potato dish for Thanksgiving. I am also having butternut squash in my winter vegetable medley, so I'm skipping the pumpkin pie and opting for apple cobbler instead.

Ingredients

Filling

1 small butternut squash

1-2 Tbs. honey

2 Tbs. butter (I used salted pasture butter, if yours is unsalted, add a pinch of salt)

1 egg

2 tsp. bourbon (optional)

2 tsp. vanilla extract

Glaze

2 Tbs. unsalted butter

1/4 cup honey

1/4 tsp. salt

3/4 cup chopped pecans

Method

Bake whole butternut squash in 350 degree (F) oven until fork-tender, about 40 minutes. When cool enough to handle, cut in half and remove seeds, pulp and skin. Shred or mash the flesh into a bowl. Mix in remaining ingredients for filling. Spread in a greased 8 inch square baking dish.

For glaze: mix first three ingredients together in a small saucepan. Cook over medium heat until the mixture begins to carmelize (honey will turn slightly darker). Do not overcook, it will continue to carmelize in the oven. Add pecans, and spread glaze over filling. Bake at 325 degrees (F) for about 30 minutes or until glaze looks consistent and filling looks firm.