Pecan Stuffed Butternut Squash

Name: Pecan Stuffed Butternut Squash
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps brown sugar; 59 milliliters butter, softened; 3 kgs medium butternut squash (about each); 113 grams cream cheese, softened; 118 milliliters chopped pecans; 8 servings Pepper, optional; 1 teaspoons salt

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.

Instructions

Cut each squash in half lengthwise; discard seeds.

Ingredients you will need

Squash

Seeds

Place squash cut side down in two 13-in. x 9-in. baking dishes; add 1/2-in. water.

Ingredients you will need

Squash

Water

Bake, uncovered, at 350° for 1 hour.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper