Butternut-Pineapple Crumble

Name: Butternut-Pineapple Crumble
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 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

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

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.

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.