Pecan Recipes
Pecan Recipes

Butternut Squash with Stuffing

2 Butternut Squash               
1 cup Herb Seasoned stuffing
1 cup corn bread stuffing
¼ cup onion, chopped
¼ cup celery, chopped
1 cup chicken broth
1/2 cup dried cranberries
½ cup pecans, chopped
½ cup apple, diced
2 Tablespoons parsley, chopped
2 Tablespoons butter
Salt and pepper
¼ cup parmesan cheese, optional
Extra virgin olive oil
Cut the squash in half, scrape out seeds and roast in a baking dish with the flesh side up at 400 degrees for 10 minutes.
While squash are roasting, melt butter in large saucepan over medium-high heat. Add onions and celery and cook 2 to 3 minutes.  Remove from heat.  Add broth, seasoned stuffing, cornbread stuffing, cranberries, pecans, apples and parsley.  Spoon into prepared butternut squash and continue to bake covered at 350 for 30 minutes or until squash are fork tender.  For a crunchier stuffing, bake uncovered.
When done, drizzle EVOO over squash, sprinkle with salt and pepper and garnish squash and stuffing with parmesan cheese.
Lisa’s Notes: If you don’t have time to work with the squash, this stuffing can also be baked in a 9 x 13 baking dish at 350 for 30 minutes.

Butternut Squash with Stuffing
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