PECAN-STUFFED BUTTERNUT SQUASH
I love autumn, when butternut squash is at its peak. This is one of my favorite ways to prepare it. The squash is tender, and the creamy pecan filling is fabulous. -Sheryl Little, Sherwood, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 299 calories, Fat 16g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 317mg sodium, Carbohydrate 40g carbohydrate (13g sugars, Fiber 10g fiber), Protein 5g protein.
SAUTEED BUTTERNUT SQUASH WITH SHAVED APPLE AND PECANS
Steps:
- Melt the butter and oil in a large heavy-bottomed skillet over medium-high heat. Add the sage and fry until crisp, about 2 minutes. Remove the sage to a paper towel-lined plate. Add the squash to the skillet along with the nutmeg and a sprinkle of salt and pepper. Saute the squash, stirring occasionally, until browned and almost cooked through, 10 to 15 minutes. Lower the heat and continue to cook until the squash is soft and cooked through, about 5 minutes more. Remove to a serving dish, top with the shaved apple and sprinkle with the toasted pecans and sage leaves. Serve immediately.
BUTTERCUP SQUASH WITH APPLES AND PECANS
Fall is one of my favorite times to celebrate food. Fresh-picked apples and this sweet squash come together for a fall treat. It's up to you to serve it as a side dish or a dessert. Let's get squashed!
Provided by Volleyballmom
Categories Side Dish Vegetables Squash
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place buttercup squash halves in a baking dish.
- Place apples in a large bowl; cover with lemon juice. Stir in all but 1 tablespoon of the pecans, brown sugar, and cinnamon.
- Spoon apple mixture into the buttercup squash halves. Sprinkle remaining pecans on top. Dot 1 1 1/2 teaspoon butter over each squash.
- Bake in the preheated oven until squash is tender, about 45 minutes.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 67 g, Cholesterol 15.3 mg, Fat 16.3 g, Fiber 12 g, Protein 6.6 g, SaturatedFat 4.7 g, Sodium 64.6 mg, Sugar 28.1 g
HONEY ROASTED BUTTERNUT SQUASH WITH APPLES & PECANS
I found this great recipe on the package of my fresh cut butternut squash. It looked yummy so I had to try it. The flavor of the roasted squash and apples with the crunch of the pecans is fantastic. This is a great way to get your family members to eat their veges. Enjoy.
Provided by CarolAT
Categories Vegetable
Time 40m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Place cubed squash and apple in an 8'x8' baking dish. Add 2 tablespoons water and roast uncovered, stirring occasionally for 20 minutes, or until almost cooked through.
- Meanwhile, in a small bowl, combine butter, honey, pecans, nutmeg, and cinnamon.
- Remove squash from oven, and pour honey mixture over squash. Stir lightly to coat.
- Return to the oven for another 10 minutes, or until cooked through. Remove from oven and serve.
STUFFED BUTTERNUT SQUASH
I enjoy experimenting with new recipes and that's how I came up with this meal-in-one squash idea. Ham, mustard, apples and brown sugar go so well with butternut squash.-Bev Spain, Belleville, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes. Combine remaining ingredients. Turn squash cut side up; stuff with ham mixture. Cover unstuffed end of squash with foil to prevent drying. Bake at 350° for 30 minutes or until squash is tender.
Nutrition Facts : Calories 184 calories, Fat 4g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 700mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 4g fiber), Protein 10g protein.
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