Ingredients Jump to Instructions ↓

  1. 1-1/2 cups all-purpose flour

  2. 1/4 cup sugar

  3. 1/4 cup confectioners' sugar

  4. 1/2 cup cold butter STREUSEL TOPPING:

  5. 1/4 cup packed brown sugar

  6. 2 tablespoons all-purpose flour

  7. 1 teaspoon ground cinnamon

  8. 2 tablespoons cold butter

  9. 1 cup chopped pecans FILLING:

  10. 1 medium butternut squash (4 pounds), peeled, seeded and cubed

  11. 1 cup sugar

  12. 1/3 cup packed brown sugar

  13. 1/4 cup cornstarch

  14. 3 teaspoons ground cinnamon

  15. 1 teaspoon salt

  16. 1 teaspoon ground ginger

  17. 1/2 teaspoon ground nutmeg

  18. 1/2 teaspoon ground cloves

  19. 2 cans (12 ounces each ) evaporated milk

  20. 4 eggs Whipped cream and additional cinnnamon, optional

Instructions Jump to Ingredients ↑

  1. In a bowl, combine flour and sugars; cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until edges begin to brown. In a small bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in pecans; set aside. 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. 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. Bake at 350° for 55-65 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate overnight. Garnish with whipped cream and additional cinnamon if desired. Yield: 15-18 servings.


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