| 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 |
| 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. |
| No change. |
|
| If your microwave has a turntable you can’t turn off, try cooking the squash in batches in a round microwavable dish. |
|
| Just before topping the squash with streusel, sprinkle a cup of sweetened dried cranberries over the squash. |
Nutrition Information:
130 ( 50); 5g ( 1 1/2g, 0g); 10mg; 170mg; 18g ( 1g, 9g); 2g 120%; 8%; 4%; 4% 1 ; 1 ; 1 1