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  • 8servings
  • 65minutes
  • 130calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, D
MineralsSelenium, Zinc, Natrium, Potassium, Iron, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 butternut squash (2 to 2 1/2 lb), peeled, seeded and cut into 1/2-inch cubes (about 4 1/2 cups)

  2. 1/4 cup water

  3. 1/2 teaspoon salt

  4. 1/3 cup Gold Medal® all-purpose flour

  5. 1/4 cup packed brown sugar

  6. 1/4 cup chopped pecans

  7. 2 tablespoons butter or margarine, softened

  8. 1/2 teaspoon pumpkin pie spice

Instructions Jump to Ingredients ↑

  1. Heat oven to 350ºF. 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.

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

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

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