Pecan-Stuffed Butternut Squash

COOK TIME 1 Hr 10 Min
TOTAL TIME 1 Hr 25 Min
Pecan Stuffed Butternut Squash


1. If using fresh squash, cut each one in half and put the cut side down in two 13×9-inch baking dishes covered with nonstick cooking spray. Bake at 375 degrees F for 50 minutes.

2. Turn over squash and add salt and pepper. Combine cream cheese, butter and sugar, creaming in a mixer until they become fluffy. Add pecans. Spoon over the squash.

3. Bake an additional 20 minutes, removing when the filling has browned a bit and the squash feels fork-tender.

4. If using frozen squash, you can skip the first step. Cook the squash in a saucepan over medium heat until it is warm throughout. Layer into the bottom of the 13×9 baking dish, spoon the cream cheese mixture on top and cook for 20 minutes.


We tend to associate butternut squash with fall, but you can eat the good stuff all year round! While you can find ripening squash in the produce department every autumn, you can also make our recipe by substituting frozen squash. It tastes just as delicious, and you save yourself some prep time.

The recipe makes eight servings, and it’s the easiest thing to prepare. You only need 10 minutes of active kitchen time, freeing you up to enjoy watching a football game or playing outside with the kids while it cooks. Speaking of kids, even they will enjoy this recipe because it has a bit of sweetness. Your entire family will ask for seconds, and you’ll bookmark the recipe to serve again and again.


  • Nonstick cooking spray
  • 2 fresh butternut squash or 2 packages of frozen butternut squash, thawed — about 3 pounds total
  • 4 ounces cream cheese, softened
  • 1/3 cup butter, softened
  • 2 1/2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • Dash of pepper, optional
  • 2/3 cup pecans, roughly chopped