Baked Squash With Pecan Stuffing Recipes

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.

Steps:

• Preheat oven to 225°. Place bread cubes in a single layer on an ungreased baking sheet. Bake until partially dried, tossing occasionally, 30-40 minutes. Set aside. Increase oven temperature to 325°., Meanwhile, combine raisins and apple juice in a saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, heat oil over medium-high heat. Add celery, onion and garlic; cook and stir until tender, 5-7 minutes. Stir in parsley, salt, sage, thyme, fennel seeds and pepper; remove from the heat. Beat egg and broth; add to vegetable mixture with bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13x9-in. baking dish. , Cover and bake for 30 minutes. Uncover; bake until lightly browned, 15-20 minutes longer.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
• Bake in preheated oven for 60 minutes, or until squash is very tender.

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.

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.
• Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.
• Remove rice from heat, and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.