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streusel topped squash

(1 rating)
Recipe by
Anita Hoffman
Holland, PA

The streusel brings out the best in this squash side dish.

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For streusel topped squash

  • 4-1/2 c
    butternut squash, peeled, seeded and cut into 1/2 inch cubes
  • 1/2 c
  • 1/2 tsp
  • 1/3 c
  • 1/4 c
    brown sugar, firmly packed
  • 1/4 c
    chopped pecans
  • 2 Tbsp
    butter, softened
  • 1/2 tsp
    pimpkin pie spice
  • 1 c
    dried cranberries (optional)

How To Make streusel topped squash

  • 1
    In a 11 X 7 inch microwaveable dish, spread squash cubes.
  • 2
    Add water, sprinkle with salt. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on high 5 minutes.
  • 3
    Meanwhile, in medium bowl, mix remaining ingredients with spoon. Sprinkle over squash. Bake at 350 degrees, uncovered, for 40 to 45. minutes or until streusel is browned.
  • 4
    You can also cook squash cubes in batches in a round microwaveable dish.
  • 5
    If desired, just before topping the squash with streusel, sprinkle dried cranberries over the squash.

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