Streusel Squash Dessert

21 ingredients
6 steps

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup confectioners' sugar
  • 1/2 cup cold butter
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cold butter
  • 1 cup chopped pecans
  • 1 medium butternut squash (4 pounds), peeled, seeded and cubed
  • 1 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup cornstarch
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 cans (12 ounces each) evaporated milk
  • 4 large eggs
  • Whipped cream and additional cinnnamon, optional

Directions

  1. 1
    In a bowl, combine flour and sugars; cut in butter until crumbly. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 15-20 minutes or until edges begin to brown.
  2. 2
    In a small bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in pecans; set aside.
  3. 3
    Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Transfer to a blender or food processor; cover and process until smooth.
  4. 4
    In a large bowl, combine the sugars, cornstarch and seasonings. Gradually beat in 4 cups squash, milk and eggs until smooth (save any remaining squash for another use). Pour over crust. Sprinkle with topping.
  5. 5
    Bake at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Cover and refrigerate overnight.
  6. 6
    Garnish with whipped cream and additional cinnamon if desired.

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