2 medium butternut squash (about 3lbs each)
3/4 tsp salt
4oz cream cheese, softened
1/4 cup butter, softened
3 Tbsp brown sugar
1/2 cup chopped pecans
Directions: 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.
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.
While we enjoyed this dish, I just don't think it is very feasible for a normal summer's day. The whole time I was eating this I kept thinking how good it would be for Thanksgiving dinner as it seems more like a comfort food with the cream cheese and pecans.
While little effort went into making this dish, it still took almost an hour and a half from start to finish.
Hope you enjoy!