Butternut-Pineapple Crumble
"I tried this sweet and crunchy casserole out on my 80-year-old parents and they loved it! Butternut squash now has a place at our holiday table year after year. —Barbara Busch, Henrico, Virginia..."
INGREDIENTS
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1 medium butternut squash (4 pounds), peeled and cubed
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1 can (8 ounces) unsweetened crushed pineapple, drained
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1 carton (8 ounces) spreadable honey nut cream cheese
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2 tablespoons butter, melted
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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TOPPING:
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10 shortbread cookies, crushed
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1/4 cup butter, melted
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1 tablespoon sugar
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3/4 cup honey-roasted sliced almonds
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