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
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- 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 : Calories 299 calories, Fat 16g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 317mg sodium, Carbohydrate 40g carbohydrate (13g sugars, Fiber 10g fiber), Protein 5g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Josh Gouldie
[email protected]This recipe is a great way to use up leftover stuffing.
Jane Arson
[email protected]I'm always looking for new recipes for butternut squash. This one is a keeper.
bhongzkie24
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids loved the sweet potatoes and the pecans.
Ghazal Ghazal
[email protected]I'm new to cooking and this recipe was easy to follow. I was really happy with the results.
Mr CRicKTeR
[email protected]I made this recipe in a slow cooker and it turned out great. I cooked it on low for 8 hours and the squash was perfectly tender.
Imran babu
[email protected]I'm allergic to nuts, so I used sunflower seeds in the stuffing instead of pecans. It was still very good.
Insane Gaming
[email protected]I'm a vegetarian and I love this recipe. I omit the bacon from the stuffing and it's still delicious.
Cj Don Cash
[email protected]This recipe is a great starting point, but I made a few changes to suit my taste. I used a different type of cheese and I added some chopped walnuts to the stuffing.
Nadeem ahmad raza Chishti
[email protected]I followed the recipe exactly and the squash was undercooked. I had to put it back in the oven for an extra 20 minutes.
mabonga lukoa
[email protected]This recipe was a little bland for my taste. I added some extra spices to the stuffing and it was much better.
Peterking Art
[email protected]I'm not a huge fan of butternut squash, but I really enjoyed this recipe. The stuffing was flavorful and the squash was cooked perfectly.
Jessie Jones
[email protected]This recipe is a great way to use up leftover butternut squash. It's also a great dish to serve at a potluck or party.
Suraj Chy
[email protected]I love this recipe! It's so easy to make and the results are always amazing. I've made it several times and it's always a hit.
Jakob Hindman
[email protected]This recipe is easy to follow and the results are delicious. I highly recommend it.
leandri Visser
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it. I will definitely be making it again.
Ohannes Sarkissian
[email protected]This dish was a hit at my Thanksgiving dinner. Everyone raved about it. The squash was tender and flavorful, and the stuffing was perfectly seasoned.
Sknder Ali
[email protected]I'm not usually a fan of butternut squash, but this recipe changed my mind. The stuffing was so flavorful and the squash was cooked perfectly. I will definitely be making this again.
plush bones
[email protected]OMG! This recipe is a keeper! The butternut squash was perfectly roasted and the pecan stuffing was out of this world. My family loved it and I will definitely be making it again.