Pecan-Stuffed Butternut Squash

Monday, August 1, 2011

Pecan-Stuffed Butternut Squash
2 medium butternut squash (about 3lbs each)
3/4 tsp salt
Pepper, optional
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.

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 9x13 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.

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!


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