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

Pecan Stuffed Butternut Squash Recipe

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
TOTAL TIME: Prep: 10 min. Bake: 1-1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 1-1/4 hours
MAKES: 8 servings

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

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.

Directions

  1. 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.
  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

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.

Reviews for Pecan Stuffed Butternut Squash

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
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
Reviewed Oct. 25, 2011

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

MY REVIEW
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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