Butternut-Pineapple Crumble

10 ingredients
2 steps

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
  • 10 shortbread cookies, crushed
  • 1/4 cup butter, melted
  • 1 tablespoon sugar
  • 3/4 cup honey-roasted sliced almonds

Directions

  1. 1
    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. 2
    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.

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