A sweet and crunchy topping of butter, brown sugar, pecans and pumpkin pie spice brings out the best of a squash side dish.
butternut squash (2 to 2 1/2 lb), peeled, seeded and cut into 1/2-inch cubes (about 4 1/2 cups)
cup Gold Medal™ all-purpose flour
cup packed brown sugar
cup chopped pecans
tablespoons butter or margarine, softened
teaspoon pumpkin pie spice
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.
Meanwhile, in medium bowl, mix remaining ingredients with spoon. Sprinkle evenly over squash.
Bake uncovered 40 to 45 minutes or until streusel is brown.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.