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Buttercup Squash with Apples and Pecans

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"Fall is one of my favorite times to celebrate food. Fresh-picked apples and this sweet squash come together for a fall treat. It's up to you to serve it as a side dish or a dessert. Let's get squashed!"
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1 h 5 m servings 396 cals
Original recipe yields 4 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Place buttercup squash halves in a baking dish.
  2. Place apples in a large bowl; cover with lemon juice. Stir in all but 1 tablespoon of the pecans, brown sugar, and cinnamon.
  3. Spoon apple mixture into the buttercup squash halves. Sprinkle remaining pecans on top. Dot 1 1 1/2 teaspoon butter over each squash.
  4. Bake in the preheated oven until squash is tender, about 45 minutes.


  • Cook's Note:
  • Buttercup squash, not to be confused with butternut squash, is a winter squash that tastes most like pumpkin. You could also substitute a pepper squash (acorn squash) for this recipe.

Nutrition Facts

Per Serving: 396 calories; 16.3 g fat; 67 g carbohydrates; 6.6 g protein; 15 mg cholesterol; 65 mg sodium. Full nutrition

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