BUTTERNUT-PINEAPPLE CRUMBLE

Butternut-Pineapple Crumble image

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

Provided by Taste of Home

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

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

Steps:

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 : Calories 521 calories, Fat 31g fat (14g saturated fat), Cholesterol 54mg cholesterol, Sodium 445mg sodium, Carbohydrate 59g carbohydrate (24g sugars, Fiber 11g fiber), Protein 8g protein.