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streusel-topped squash

Name: Streusel-Topped Squash
Prep time: 20 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 1 butternut squash (2 to 2 1/2 lb), peeled, seeded and cut into 1/2-inch cubes (about 4 1/2 cups); 1/4 cup water; 1/2 teaspoon salt; 1/3 cup Gold Medal™ all-purpose flour; 1/4 cup packed brown sugar; 1/4 cup chopped pecans; 2 tablespoons butter or margarine, softened; 1/2 teaspoon pumpkin pie spice

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www.bettycrocker.com

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Prep Time: 20 minutes

Total: 1 hours, 5 minutes

Servings: 8

Cost: $3.28 /serving

Author : Betty Crocker Kitchens

streusel topped squash

Ingredients

Remove All · Remove Spices · Remove Staples

1 butternut squash (2 to 2 1/2 lb), peeled, seeded and cut into 1/2-inch cubes (about 4 1/2 cups)1/4 cup water1/2 teaspoon salt1/3 cup Gold Medal™ all-purpose flour1/4 cup packed brown sugar1/4 cup chopped pecans2 tablespoons butter or margarine, softened1/2 teaspoon pumpkin pie spice

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Instructions

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Step 1

Heat oven to 350°F. In 11x7-inch microwavable dish, spread squash cubes. Add water; sprinkle with salt. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High about 5 minutes or until squash is crisp-tender.

Step 2

Meanwhile, in medium bowl, mix remaining ingredients with spoon. Sprinkle evenly over squash.

Step 3

Bake uncovered 40 to 45 minutes or until streusel is brown.