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Streusel Squash Dessert

 Streusel Squash Dessert
“I call this my ‘I Won’t Tell Them It’s Squash if You Don’t’ Dessert,” chuckles Teri Rasey of Cadillac, Michigan. Her holiday treat features a praline-like topping.
15-18 ServingsPrep: 1 hour Bake: 55 min. + chilling

Ingredients

  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup sugar
  • 1/4 cup confectioners' sugar
  • 1/2 cup cold butter
  • STREUSEL TOPPING:
  • 1/4 cup packed brown sugar
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cold butter
  • 1 cup chopped pecans
  • FILLING:
  • 1 medium butternut squash (4 pounds), peeled, seeded and cubed
  • 1 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup cornstarch
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 cans (12 ounces each) evaporated milk
  • 4 eggs

2 of 2

Streusel Squash Dessert (continued)

Ingredients (continued)

  • Whipped cream and additional cinnnamon, optional

Directions

  • In a bowl, combine flour and sugars; cut in butter until crumbly.
  • Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350°
  • for 15-20 minutes or until edges begin to brown.
  • In a small bowl, combine brown sugar, flour and cinnamon; cut in
  • butter until crumbly. Stir in pecans; set aside.
  • Place squash in a large saucepan and cover with water; bring to a
  • boil. Reduce heat; cover and simmer for 15-20 minutes or until
  • tender. Drain. Transfer to a blender or food processor; cover and
  • process until smooth.
  • In a large bowl, combine the sugars, cornstarch and seasonings.
  • Gradually beat in 4 cups squash, milk and eggs until smooth (save
  • any remaining squash for another use). Pour over crust. Sprinkle
  • with topping.
  • Bake at 350° for 55-65 minutes or until a knife inserted near the
  • center comes out clean. Cool on a wire rack. Cover and refrigerate
  • overnight.
  • Garnish with whipped cream and additional cinnamon if desired.
  • Yield: 15-18 servings.
Nutritional Facts: 1 serving (1 piece) equals 317 calories, 14 g fat (6 g saturated fat), 70 mg cholesterol, 234 mg sodium, 46 g carbohydrate, 4 g fiber, 5 g protein.