Pecan Stuffed Squash

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Serves about 8

2 (13-3/4 ounce) cans chicken broth
4 small acorn squash, halved and seeded
2/3 cups butter or margaring
4 cups dry herb-seasoned stuffing mix
2 (2-ounce) packages pecan pieces
2/3 cups seedless raisins

Pre-heat oven to 400 F. Reserve 1-1/3 cup broth, then pour remaining broth into a shallow baking dish. Place squash cut-side down in the broth. Bake 30 minutes. In a medium saucepan over medium-high heat, heata reserved broth and butter or margarine until the butter (or margarine) melts. Stir in stuffing mix, pecans and raisins. Remove squash from oven, turn squash over, cut side up. Spoon stuffing into squash cavities. Bake 20 minutes more or until squash is is done, basting with broth every 10 minutes.

Note: Adapted from a recipe in "Great American Favorite Brand Name Cookbook Collector's Edition."

Reviews of Pecan Stuffed Squash :

1-1 of 1 reviews

A foodie in Massachusetts Sep 30, 2006
Would make this again.
This squash has been a favorite for as ling as I can remember. When Autumn comes around; like any of the others I have my favorites and this is one of many! I consider this a comfort food for the season! I make this again and again until the family says Wow!

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