Baked Squash With Pecan Stuffing Recipes

PECAN-STUFFED BUTTERNUT SQUASH

Steps:

• Cut each squash in half lengthwise; discard seeds. Place squash cut side down in two 13x9-in. baking dishes; add 1/2-in. water. Bake, uncovered, at 350° 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.

BAKED SQUASH WITH PECAN STUFFING

Steps:

• Heat oven to 350ºF.
• Place squash, cut sides down, on foil-covered rimmed baking sheet; cover. Bake 30 min.
• Meanwhile, prepare stuffing as directed on package, decreasing spread to 3 Tbsp. Add nuts and raisins; mix lightly. Turn squash over; spoon stuffing mixture into squash halves.
• Mix butter and sugar until blended; drizzle over squash. Cover.
• Bake 30 min. or until squash is tender, uncovering after 20 min.

SQUASH CASSEROLE WITH CRUNCHY PECAN TOPPING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor.
• Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed.
• Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish.
• Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the squash.
• Bake squash in preheated oven until topping is lightly brown, about 40 minutes.