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Streusel-Topped Squash

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Betty Crocker Kitchens
Updated Nov 4, 2008
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A sweet and crunchy topping of butter, brown sugar, pecans and pumpkin pie spice brings out the best of a squash side dish.

Streusel-Topped Squash

  • Prep Time 20 min
  • Total 1 hr 5 min
  • Servings 8
  • Ingredients 8
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Ingredients

  • 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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    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.
  • Step 
    2
    Meanwhile, in medium bowl, mix remaining ingredients with spoon. Sprinkle evenly over squash.
  • Step 
    3
    Bake uncovered 40 to 45 minutes or until streusel is brown.

Nutrition

130 Calories
5g Total Fat
2g Protein
18g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
50
Total Fat
5g
8%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
170mg
7%
Potassium
240mg
7%
Total Carbohydrate
18g
6%
Dietary Fiber
1g
6%
Sugars
9g
Protein
2g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
4%
4%
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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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