STREUSEL-TOPPED SQUASH

Streusel-Topped Squash image

A sweet and crunchy topping of butter, brown sugar, pecans and pumpkin pie spice brings out the best of a squash side dish.

Provided by Betty Crocker Kitchens

Time 1h5m

Yield 8

Number Of Ingredients 8

Ingredients

1 butternut squash (2 to 2 1/2 lb), peeled, seeded and cut into 1/2-inch cubes (about 4 1/2 cups)
1/4 cup water
1/2 teaspoon salt
1/3 cup Gold Medal™ all-purpose flour
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 tablespoons butter or margarine, softened
1/2 teaspoon pumpkin pie spice

Steps:

Heat oven to 350°F. In 11x7-inch microwavable dish, spread squash cubes. Add water; sprinkle with salt. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High about 5 minutes or until squash is crisp-tender.
Meanwhile, in medium bowl, mix remaining ingredients with spoon. Sprinkle evenly over squash.
Bake uncovered 40 to 45 minutes or until streusel is brown.

Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 9 g, TransFat 0 g