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Pecan-Stuffed Butternut Squash

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

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

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Reviews

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Average Rating:
  • rjbeery75
    Mar 15, 2015

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

  • GodSavingGrace
    Jan 16, 2015

    Looks so pretty and is so simple to do!

  • dlyn9smith
    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.

  • Cookmaster55
    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.

  • frostinggirl
    Oct 25, 2011

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

  • aug2295
    Oct 4, 2011

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