Pecan-Stuffed Butternut Squash

1. 1

   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 350u00b0 for 1 hour.

2. 2

   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.

3. 3

   Bake 15-20 minutes longer or until filling is lightly browned and squash is tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.