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    Streusel-Topped Squash


    Source of Recipe


    Source: Betty Crocker: Simple Home Cooking - Jan. 2005, #216
    Streusel-Topped Squash

    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

    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.

    Meanwhile, in medium bowl, mix remaining ingredients with spoon. Sprinkle evenly over squash. Bake uncovered 40 to 45 minutes or until streusel is brown.

    Yields: 8 servings

    Source: Betty Crocker: Simple Home Cooking - Jan. 2005, #216
 

 

 

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