Squash Muffins with Molasses

I decided it was time to start thinking about getting the freezer cleaned out for the summer produce. I had some squash that I wanted to use and had come upon this great recipe that calls for mashed cooked squash and decided to make it to go with dinner tonight I had already fixed the squash up a bit with a little maple syrup so it was already sweetened a little bit, so I cut out some of the sugar in the recipe.  You can also replace half of the butter with applesauce to make it slightly more healthy.

Squash Muffins with Molasses
3/4 cup brown sugar
1/4 cup molasses
1/2 cup butter, softened
1 egg, beaten
1/4 cup pecans, chopped
1 cup squash, cooked and mashed
1 tsp baking soda
1/4 tsp salt
1 3/4 cup flour

Preheat oven to 375 degrees. Cook, drain and mash the squash to the consistency of mashed potatoes. Cream the sugar, molasses, and butter; add the egg and squash and blend well. Mix the dry ingredients and add them into the squash mixture. Fold in the pecan. Fill muffin tins half full of batter and bake for approximately 20 minutes.