Menu
Pineapple Nut Bread Pineapple Nut Bread
Apple Cranberry Crumble Apple Cranberry Crumble
Gingered Apricot-Apple Crumble Gingered Apricot-Apple Crumble
Pineapple-Raisin Nut Bread Pineapple-Raisin Nut Bread
Pineapple & Macadamia Nut Cake Pineapple & Macadamia Nut Cake
Pineapple-Pecan Cheese Spread Pineapple-Pecan Cheese Spread
Caramel Pear Crumble Caramel Pear Crumble
Pineapple Banana Bread with Walnuts Pineapple Banana Bread with Walnuts
Cranberry Apple-Nut Pie Cranberry Apple-Nut Pie
Cranberry Crumble Cranberry Crumble
Pineapple Bread Pineapple Bread
Cream Cheese-Pineapple Pie Cream Cheese-Pineapple Pie
Apple Crumble Pie Apple Crumble Pie
Grilled Cranberry Pear Crumble Grilled Cranberry Pear Crumble
Pineapple Cream Pie Pineapple Cream Pie
Peach-Blueberry Crumble Tart Peach-Blueberry Crumble Tart
Peanut Butter Crumb Apple Pie Peanut Butter Crumb Apple Pie
Pineapple Pie with Coconut Cream Pineapple Pie with Coconut Cream
Pineapple Cheese Pie Pineapple Cheese Pie
Pineapple Cheesecake Pineapple Cheesecake

Butternut-Pineapple Crumble

1 review
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 30 min. Bake: 35 min.

Makes

6 servings

Updated: Apr. 24, 2022
I tried this sweet and crunchy casserole out on my 80-year-old parents and they loved it! Butternut squash now has a place at our holiday table year after year. —Barbara Busch, Henrico, Virginia
Butternut-Pineapple Crumble
Butternut-Pineapple Crumble Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 medium butternut squash (4 pounds), peeled and cubed
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1 carton (8 ounces) spreadable honey nut cream cheese
  • 2 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • TOPPING:
  • 10 shortbread cookies, crushed
  • 1/4 cup butter, melted
  • 1 tablespoon sugar
  • 3/4 cup honey-roasted sliced almonds

Directions

  1. Preheat oven to 350°. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until tender, 15-20. Drain; cool slightly. Process in a food processor until slightly chunky. Add pineapple, cream cheese, butter, cinnamon and nutmeg; process until smooth. Transfer to a greased 8-in. square dish.
  2. For topping, combine crushed cookies, butter and sugar; sprinkle over squash mixture. Top with almonds. Bake, uncovered, until edges are lightly browned, 35-40 minutes.

Test Kitchen tips
  • This dish is silky and smooth, but if you want a little different texture, you can skip pureeing the pineapple.
  • Feel like sweet potatoes? Go ahead and substitute them for the butternut squash.

    • Nutrition Facts

    1 cup: 521 calories, 31g fat (14g saturated fat), 54mg cholesterol, 445mg sodium, 59g carbohydrate (24g sugars, 11g fiber), 8g protein.