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 Recipe photo by Taste of Home
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.
Thank You! Your rating has been submitted. Please allow 24 hours for your
review to appear.
Add a rating or review to submit
Average Rating:
HowardPutler
Nov 18, 2019
Did not like this at all. Made exactly as directed. Consistency is like baby food. Taste is quite cloying. Also expensive to make between the cookies, nuts and cream cheese.
Reviews
Did not like this at all. Made exactly as directed. Consistency is like baby food. Taste is quite cloying. Also expensive to make between the cookies, nuts and cream cheese.
Is this meant to be a dessert?