Best 5 Pecan Stuffed Butternut Squash Recipes

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Indulge in a culinary delight with our Pecan-Stuffed Butternut Squash recipe, a harmonious blend of flavors and textures that will tantalize your taste buds. This dish features tender butternut squash stuffed with a delectable filling of pecans, cranberries, aromatic herbs, and spices, perfectly roasted to caramelized perfection. Alongside the main recipe, we offer variations to suit your preferences, including a vegetarian option with quinoa and roasted vegetables, a sweet and savory combination with apples and goat cheese, and a hearty twist with sausage and spinach. Whether you're a vegetarian seeking a wholesome meal or a meat lover craving a satisfying dish, we have a recipe to cater to your palate.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE & PECAN STUFFED BUTTERNUT SQUASH



Apple & Pecan Stuffed Butternut Squash image

Let this cute little vegetarian stuffed squash side dish steal the show at the dinner table! Butternut squash is stuffed with a sweet and savory filling that gets a crispy finish under the broiler. If you can't find small butternut squash, honeynut squash is a great alternative. Shaped much like a butternut squash (but smaller), the honeynut squash has a deep orange skin and sweet flesh.

Provided by Karen Rankin

Categories     Healthy Butternut Squash Recipes

Time 1h15m

Number Of Ingredients 11

2 small (about 1 lb. each) butternut squash or honeynut squash
½ teaspoon kosher salt, divided
½ teaspoon ground pepper, divided
1 tablespoon extra-virgin olive oil
1 cup finely chopped onion
1 cup finely chopped celery
¾ cup finely chopped Honeycrisp apple
3 small cloves garlic, minced
1 tablespoon chopped fresh sage
¾ cup whole-wheat panko breadcrumbs
¼ cup chopped toasted pecans

Steps:

  • Place rack in upper third of oven. Preheat oven to 400 degrees F. Cut squash in half lengthwise; scoop out and discard seeds and stringy pulp. Sprinkle the cavities with 1/4 teaspoon each salt and pepper. Coat a rimmed baking sheet with cooking spray. Place the squash halves cut-side down on the prepared baking sheet. Roast until tender when pierced with a fork, about 45 minutes. Remove from oven and let cool for 10 minutes.
  • Switch oven to broil. Heat oil in a large skillet over medium-high heat. Add onion, celery, apple, garlic, sage and the remaining 1/4 teaspoon each salt and pepper. Cook, stirring often, until the vegetables are tender, 8 to 10 minutes. Remove from heat; stir in panko and pecans.
  • When the squash halves are cool enough to handle, gently scoop 2 to 3 tablespoons of flesh from each half, and coarsely chop. Add the chopped squash to the vegetable mixture, stirring to combine. Divide the vegetable mixture evenly among the squash cavities. Broil until lightly browned, 3 to 4 minutes. Serve immediately.

Nutrition Facts : Calories 215.1 calories, Carbohydrate 32.8 g, Fat 8.9 g, Fiber 5.9 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 284.1 mg, Sugar 7.3 g

PECAN-STUFFED BUTTERNUT SQUASH



Pecan-Stuffed Butternut Squash image

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

2 medium butternut squash (about 3 pounds each)
3/4 teaspoon salt
Pepper, optional
4 ounces cream cheese, softened
1/4 cup butter, softened
3 tablespoons brown sugar
1/2 cup chopped pecans

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.

BUTTERNUT SQUASH AND PECAN CASSEROLE



Butternut Squash and Pecan Casserole image

This recipe was given to me by my aunt and is now a standard in my home by request for holidays and potlucks. It's yummy onion flavor and nut topping go great with ham or turkey.

Provided by emoon

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 1h

Yield 8

Number Of Ingredients 10

2 cups mashed, cooked butternut squash
½ cup chopped onion
½ cup mayonnaise
½ cup shredded Cheddar cheese
¼ cup white sugar
1 egg
½ cup cracker crumbs
¼ cup chopped pecans
¼ cup sunflower seeds
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix butternut squash, onion, mayonnaise, Cheddar cheese, sugar, and egg in a casserole dish.
  • Combine cracker crumbs, pecans, and sunflower seeds in a bowl; sprinkle over squash mixture. Pour melted butter over crumb topping.
  • Bake in the preheated oven until casserole is bubbling and crumb topping is browned, about 45 minutes.

Nutrition Facts : Calories 313 calories, Carbohydrate 20.3 g, Cholesterol 51.1 mg, Fat 24.6 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 7.4 g, Sodium 176.4 mg, Sugar 8.2 g

BUTTERNUT SQUASH WITH ONIONS AND PECANS



Butternut Squash with Onions and Pecans image

A new twist on a squash dish! Can be made 4 hours ahead.

Provided by Christine L.

Categories     Side Dish     Vegetables     Onion

Yield 8

Number Of Ingredients 6

3 tablespoons butter
1 large onion, diced
2 ¼ pounds butternut squash
1 cup chopped pecans
3 tablespoons chopped fresh parsley
salt and pepper to taste

Steps:

  • Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
  • Peel the squash, and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash.
  • Melt butter or margarine in a heavy large skillet over low heat. Add onion and saute until very tender, about 15 minutes. Add squash and toss to coat. Cover. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.
  • Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley. Serve.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 18.7 g, Cholesterol 11.4 mg, Fat 14.3 g, Fiber 4.2 g, Protein 2.8 g, SaturatedFat 3.6 g, Sodium 56.7 mg, Sugar 4.2 g

SQUASH CASSEROLE WITH CRUNCHY PECAN TOPPING



Squash Casserole with Crunchy Pecan Topping image

My mom always made this at Thanksgiving, and it was loved by everyone! It is a great alternative to candied yams or sweet potato casserole. If you don't use all the topping, you can freeze the rest for future use.

Provided by Lana

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h50m

Yield 8

Number Of Ingredients 10

3 acorn squash, halved and seeded
5 tablespoons butter, softened
½ cup brown sugar
½ cup all-purpose flour
½ cup chopped pecans
2 eggs
½ cup white sugar
¼ cup half-and-half
1 teaspoon vanilla extract
½ teaspoon salt

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.

Nutrition Facts : Calories 343.4 calories, Carbohydrate 51.7 g, Cholesterol 68.4 mg, Fat 14.9 g, Fiber 6.4 g, Protein 4.8 g, SaturatedFat 6 g, Sodium 226.1 mg, Sugar 26.3 g

Tips:

1. Choose the right squash: Select a butternut squash that is firm and heavy for its size, with a smooth, unblemished skin. 2. Roast the squash before stuffing: Roasting the squash before stuffing helps to bring out its natural sweetness and flavor. 3. Use a variety of pecans: Combine chopped pecans with larger pieces of pecans for a more interesting texture. 4. Don't overstuff the squash: Leave some room for the filling to expand as it cooks. 5. Bake until the squash is tender and the filling is heated through: The squash should be easy to pierce with a fork and the filling should be bubbly. 6. Let the squash cool slightly before serving: This will help to prevent the filling from running out when you cut into the squash.

Conclusion:

Pecan-stuffed butternut squash is a delicious and versatile dish that can be enjoyed as a main course or side dish. It is a great way to use up leftover squash and it is also a good source of vitamins and minerals. With its creamy texture and nutty flavor, pecan-stuffed butternut squash is sure to be a hit with your family and friends.

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