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
Test Kitchen tips
Butternut-Pineapple Crumble
Prep Time
30 min
Cook Time
35 min
Yield
6 servings
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
- 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.
- 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.
Nutrition Facts
1 cup: 521 calories, 31g fat (14g saturated fat), 54mg cholesterol, 445mg sodium, 59g carbohydrate (24g sugars, 11g fiber), 8g protein.
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