Perk up your menu with our Baked Squash with Pecan Stuffing. This baked squash recipe consists of acorn squash halves and a pecan and raisin stuffing.
What You Need
Original recipe yields 6 servings
3 acorn squash (3 lb.), cut lengthwise in half, seeded
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup chopped PLANTERS Pecans
1/3 cup raisins
1/4 cup butter, melted
2 Tbsp. brown sugar
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Let's Make It
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.
Serve this autumn side dish with your favorite lean meat and a crisp mixed green salad.
Best of Season
Acorn squash is a winter squash which should be relatively heavy with a tough rind.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 57g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.