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Pecan Stuffed Butternut Squash
From Statesboro Market2Go
<p>A sweet autumnal vegetarian side dish that uses locally grown winter squash and pecans! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.tasteofhome.com (Entered by Ariana Giddens)
Serves: 8
Vegetarian!
Ingredients
2 medium sized
Butternut squashes
3/4 teaspoon
Salt
Pepper to taste (optional)
4 ounces
Cream cheese
1/4 cup
Butter (softened)
3 tablespoons
Brown sugar
1/2 cup
Chopped pecans
Step by Step Instructions
- Cut the squashes in half lengthwise and discard the seeds. Put the squashes cut side down in two 13x9 inch baking dishes, add 1/2-inch of water to both, and let the squashes cook uncovered at 350 for 1 hour.
- Turn the squash halves over and sprinkle them with salt and pepper. 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.