Name: Butternut-Pineapple Crumble
Prep time: 30 min
Cook time: 30 min
Yield: 6
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Butternut-Pineapple Crumble

1. 1 medium butternut squash (4 pounds), peeled and cubed -

2. 1 can (8 ounces) unsweetened crushed pineapple, drained -

3. 1 carton (8 ounces) spreadable honey nut cream cheese -

4. 2 tablespoons butter, melted -

5. 1/2 teaspoon ground cinnamon -

6. 1/2 teaspoon ground nutmeg -

7. Topping: -

8. 10 shortbread cookies, crushed -

9. 1/4 cup butter, melted -

10. 1 tablespoon sugar -

11. 3/4 cup honey-roasted sliced almonds -

How to cook deliciously - Butternut-Pineapple Crumble

1. Stage

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.

2. Stage

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.