Pecan Stuffed Butternut Squash
Pecan Stuffed Butternut Squash is a gluten free and lacto ovo vegetarian side dish. This recipe serves 8. One serving contains 318 calories, 5g of protein, and 16g of fat. A mixture of brown sugar, pecans, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. Butternut Squash Noodle Turkey Bolognese Stuffed Acorn Squash with Melted Gruyere: Two Ways, Butternut Squash Noodle Turkey Bolognese Stuffed Acorn Squash with Melted Gruyere: Two Ways, and Maple Pecan Butternut Squash are very similar to this recipe.
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.
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.