Pecan Stuffed Butternut Squash Recipe

Pecan Stuffed Butternut Squash Recipe photo by Taste of Home

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I love autumn, when butternut squash is at its peak. This is one of my favorite ways to prepare it. The squash is tender, and the creamy pecan filling is fabulous. —Sheryl Little, Sherwood, Arkansas

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Pecan Stuffed Butternut Squash Recipe

Prep: 10 min. Bake: 1-1/4 hours

Yield: 8 Servings

10 75 85

Ingredients

2 medium butternut squash (about 3 pounds each)
3/4 teaspoon salt
Pepper, optional
4 ounces cream cheese, softened
1/4 cup butter, softened
3 tablespoons brown sugar
1/2 cup chopped pecans

Directions

Cut each squash in half lengthwise; discard seeds. Place squash cut side down in two 13-in. x 9-in. baking dishes; add 1/2-in. water. Bake, uncovered, at 350° for 1 hour.
Turn squash over; sprinkle with salt and pepper if desired. In a small bowl, beat the cream cheese, butter and brown sugar until light and fluffy; stir in pecans. Spoon into squash cavities.
Bake 15-20 minutes longer or until filling is lightly browned and squash is tender. Yield: 8 servings.

Nutritional Facts 1/4 stuffed squash equals 299 calories, 16 g fat (7 g saturated fat), 31 mg cholesterol, 317 mg sodium, 40 g carbohydrate, 10 g fiber, 5 g protein.

Originally published as Pecan Stuffed Butternut Squash in Taste of Home August/September 2011, p65