PECAN-STUFFED BUTTERNUT SQUASH

Pecan-Stuffed Butternut Squash image

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

Time 1h25m

Yield 8 servings.

Number Of Ingredients 7

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

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.