Pecan-Stuffed Butternut Squash Recipe

Cut each squash in half lengthwise; discard seeds. Place squash cut side down in two 13-in. x 9-in. baking dishes; add 1/2-in. water. Bake, uncovered, at 350 ° for 1 hour. 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. Bake 15-20 minutes longer or until filling is lightly browned and squash is tender.