Shaker Squash Muffins

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 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups flour

Preheat the 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 pecans.
Fill muffin tins half full of batter and bake for approximately 20 minutes.