Pecan-Stuffed Butternut Squash

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

Directions:

1. 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.
2. 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.
3. Bake 15-20 minutes longer or until filling is lightly browned and squash is tender.
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Source:  https://www.tasteofhome.com/recipes/pecan-stuffed-butternut-squash/