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Butternut-Pineapple Crumble

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
  • Total Time
    Prep: 30 min. Bake: 35 min.
  • Makes
    6 servings


  • 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


  • 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.

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.
  • 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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    Average Rating:
    • HowardPutler
      Nov 18, 2019

      Did not like this at all. Made exactly as directed. Consistency is like baby food. Taste is quite cloying. Also expensive to make between the cookies, nuts and cream cheese.

    • Ceege
      Oct 31, 2019

      Is this meant to be a dessert?