Pecan Stuffed Butternut Squash

By dawn716

Ingredients

• 2 MEDIUM BUTTERNUT SQUASH
• 3/4 t SALT
• PEPPER, TO TASTE
• 4 OZ. CREAM CHEESE, SOFTENED
• 1/4 C BUTTER, SOFTENED
• 3 T. BROWN SUGAR
• 1/2 C CHOPPED PECANS

Preparation

Step 1

CUT EACH SQUASH IN HALF LENGTHWISE, DISCARD SEEDS. PLACE SQUACH CUT SIDE DOWN IN TWO 13X9 BAKING DISHES, ADD 1/2 INCH OF WATER. BAKE, UNCOVEREDAT 350* FOR 1 HOUR. THURN THE SQUASH OVER, SPRINKLE WITH SALT AND PEPPER. IN SMALL BOWL, BEAT CREAM CHEESE, BUTTER, AND BROWN SUGAR UNTIL LIGHT AND FLUFFY, STIR IN THE PECANS. SPOON INTO SQUASH CAVITIES. BAKE 15-20 MINUTES LONGER OR UNTIL THE FILLING IS LIGHTLY BROWNED AND SQUASH IS TENDER.