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Butternut-Pineapple Crumble Recipe

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This recipe for Butternut-Pineapple Crumble is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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