Mon-Fri: 8am-6pm | Sat-Sun: 8am-5pm
1990 Oldmans Creek Rd, Sedesboro NJ
Pecan Stuffed Butternut Squash
- 2 medium butternut squash
- salt and pepper to taste
- 4 oz. cream cheese, softened
- 1/4 cup butter, softened
- 3 tbsp. brown sugar
- 1/2 cup chopped pecans
Cut each squash in half lengthwise and remove seeds. Place squash cut side down in two 13″ x 9″ baking pans. Add 1/2 inch of water. Bake, uncovered, at 350 degrees for 1 hour.
Turn squash over and sprinkle with salt and pepper. In a small bowl, beat cream cheese, butter, and brown sugar until light and fluffy. Stir in pecans. Spoon into squash cavities.
Bake for approximately 15 – 20 minutes longer, or until filling is lightly browned and squash is tender.