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Butternut-Pineapple Crumble

1 | 1 Reviews
Total Time:Prep: 30 min. Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Barbara Busch, Henrico, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

I tried this sweet and crunchy casserole out on my 80-year-old parents and they loved it! Butternut squash now has a place at our holiday table year after year. —Barbara Busch, Henrico, Virginia


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.
    • TEST KITCHEN APPROVED

    Butternut-Pineapple Crumble

    Contest Winner
    1 | 1 Reviews Add your review
    Yield:6 servings
    Prep:30 min
    Cook:35 min
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    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
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    Directions

    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. 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.

    Nutrition Facts

    1 cup: 521 calories, 31g fat (14g saturated fat), 54mg cholesterol, 445mg sodium, 59g carbohydrate (24g sugars, 11g fiber), 8g protein.
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