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Pecan Stuffed Butternut Squash
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⏱️
Prep Time
20 min
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🍳
Cook Time
1 ½ Hours
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👥
Serves
4-6
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An awesome sweet autumnal side dish that we’re sure you’ll fall in love with!
🥕 Featured Local Ingredients
Butternut squash from Jacobs Produce, Ole Mcdonnell's Farm, or Poor Robin Gardens, butter from Southern Swiss Dairy, and pecans from Mill Creek Farms!
Ingredients
- 2 medium-sized butternut squashes
- ¾ teaspoon salt
- Pepper to taste (optional)
- 4 ounces cream cheese
- ¼ cup butter (softened)
- 3 tablespoons brown sugar
- ½ cup chopped pecans
Instructions
Cut the squashes in half lengthwise and scoop out the seeds. Put the squashes cut side down in two 13x9 inch baking dishes
Add ½ of an inch of water to both, then let the squashes cook uncovered at 350 for 1 hour.
Turn the squash halves over and sprinkle them with salt (and pepper if using).
Beat the cream cheese, butter, and brown sugar together in a bowl, stir in the pecans, then spoon the mixture into the cavities of the squash halves
Return the now filled squash halves to the oven and let bake for 15 to 20 minutes, then serve.
✴️ Chef's Tips
For easier peeling, poke a few holes in the butternut squash with a fork and microwave it whole for 2-3 minutes to soften the outer layer
🔀 Variations & Substitutions
Try making this recipe with different varieties of butter (such as salted, honey, cinnamon) and/or different kinds of pecan varieties (plain, salted, spicy, etc.)
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