Streusel Squash Dessert
Source of Recipe
Taste of Home
List of Ingredients
1-1/2 cups all-purpose flour
1/4 cup sugar
1/4 cup confectioners' sugar
1/2 cup cold butter
STREUSEL TOPPING:
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons cold butter
1 cup chopped pecans
FILLING:
1 medium butternut squash (4 pounds), peeled, seeded and cubed
1 cup sugar
1/3 cup packed brown sugar
1/4 cup cornstarch
3 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 cans (12 ounces each) evaporated milk
4 eggs
Whipped cream and additional cinnnamon, optional
Recipe
In a bowl, combine flour and sugars; cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. x 2-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 mixing 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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