Butternut
Pineapple Crumble Recipe
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
How
To Make Butternut Pineapple Crumble :
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.
Nutrition
Facts :
1
cup: 521 calories, 31g fat (14g saturated fat), 54mg cholesterol, 445mg sodium,
59g carbohydrate (24g sugars, 11g fiber), 8g protein.