Pecan-Stuffed Butternut Squash
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

  • Cut each squash in half lengthwise; discard seeds.  Place squash cut side down in two 13x9inch dishes; add 1/2 inch water.  Bake, uncovered, at 350 degrees 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.

-I divided the recipe in half.

Here’s what you’ll need:
  • Preheat oven to 350 degrees.
  • Cut the squash length-wise and then scoop it out.
  • Fill the bottom of a 9×13 baking dish with 1/2 inch of water and lay the squash, cut side down, into the dish.
  • Bake or 45 minutes to 1 hour.
  • While the squash is baking, mix together the cream cheese, butter and brown sugar. 
  • Throw in the pecans and mix it together.
  • After about 45 minutes to an hour, pull the squash out and turn it over.  Spoon in the cream cheese mixture.
  • Put it back into the oven for about 15 to 20 minutes.
Here’s what you’ll end up with:
Our Thoughts:
We have developed a love for acorn squash.  Normally I just cut it up and make it into “fries” almost by just roasting the squash but this had a great flavor, too, and the cream cheese filling added a little extra sweetness.
This is a fantastic comfort-food dish.  While little effort went into making this dish, it still took almost an hour and a half from start to finish.