Buttercup Squash with Apples and Pecans

Buttercup Squash with Apples and Pecans 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!


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 45 mins

    TOTAL : 1 hr 5 mins

    SERVING : 4

    YIELD : 4 servings

  • Preheat oven to 350 degrees F (175 degrees C). Place buttercup squash halves in a baking dish.

  • Place apples in a large bowl; cover with lemon juice. Stir in all but 1 tablespoon of the pecans, brown sugar, and cinnamon.

  • Spoon apple mixture into the buttercup squash halves. Sprinkle remaining pecans on top. Dot 1 1 1/2 teaspoon butter over each squash.

  • Bake in the preheated oven until squash is tender, about 45 minutes.

Per Serving: 396 calories; protein 6.6g; carbohydrates 67g; fat 16.3g; cholesterol 15.3mg; sodium 64.6mg. 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.