Pecan-Stuffed Butternut Squash Recipe

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Pecan-Stuffed Butternut Squash Recipe
Pecan-Stuffed Butternut Squash Recipe photo by Taste of Home
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Pecan-Stuffed Butternut Squash Recipe

Read Reviews
5 6 6
Publisher Photo
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
Featured In: Baking with Squash
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/4 hours

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 13x9-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.
Originally published as Pecan Stuffed Butternut Squash in Taste of Home August/September 2011, p65

Nutritional Facts

1/4 stuffed squash: 299 calories, 16g fat (7g saturated fat), 31mg cholesterol, 317mg sodium, 40g carbohydrate (13g sugars, 10g fiber), 5g protein.

  • 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
  1. Cut each squash in half lengthwise; discard seeds. Place squash cut side down in two 13x9-in. baking dishes; add 1/2-in. water. Bake, uncovered, at 350° for 1 hour.
  2. 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.
  3. Bake 15-20 minutes longer or until filling is lightly browned and squash is tender. Yield: 8 servings.
Originally published as Pecan Stuffed Butternut Squash in Taste of Home August/September 2011, p65

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Reviews forPecan-Stuffed Butternut Squash

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rjbeery75 User ID: 2114826 222800
Reviewed Mar. 15, 2015

"This is one of my husband and my favorite squash recipes! Thanks for the wonderful and easy recipe!"

MY REVIEW
GodSavingGrace User ID: 6477959 217981
Reviewed Jan. 16, 2015

"Looks so pretty and is so simple to do!"

MY REVIEW
dlyn9smith User ID: 1866642 113866
Reviewed Nov. 29, 2014

"I did not salt and pepper the squash, but instead I sprinkled cinnamon and sugar all over the squash before baking. At the end of the cooking, I turned on the broiler and bruleed the tops. It was delicious. I am going to tried the stuffing with other sweet squashes, such as sweet dumpling and golden nugget."

MY REVIEW
Cookmaster55 User ID: 6344987 196088
Reviewed Nov. 15, 2011

"I am not a big fan of cream cheese but this recipe is awesome! quick & easy. I know to make extra next time."

MY REVIEW
frostinggirl User ID: 6288015 113863
Reviewed Oct. 25, 2011

"Best squash recipe that I have ever had, also good with acorn ssquash"

MY REVIEW
aug2295 User ID: 4631582 196085
Reviewed Oct. 4, 2011

"My husband and I thought this was delicious, but the little ones (3 & 5) weren't crazy about it."

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