- Butternut squash 1 medium (around 4 pounds), peeled and cubed (buy fresh ready-cut slices or chunks instead to save time)
- Pineapple 1 can (8 ounces) unsweetened crushed, drained
- honey nut cream cheese 1 carton (8 ounces) spreadable (or plain cream cheese if you prefer)
- Butter 2 tablespoons, melted • 717 kcal
- Ground cinnamon 1/2 teaspoon
- Ground nutmeg 1/2 teaspoon
- shortbread cookies 10 , coarsely crushed
- Butter 1/4 cup, melted • 717 kcal
- Sugar 1 tablespoon • 470 kcal
- Almonds 3/4 cup sliced
You’ve really got to try this fabulous fall dessert! Butternut squash melds perfectly with smooth pineapple. The whole thing is then topped off with crumbled shortbread cookies and flaked, toasted almonds.
The dessert is then popped in the oven to bake for 35 minutes, during which time your house will be filled with a wonderful baking fragrance.
This dessert is really easy to make, and takes just over an hour to both prep and bake it.
Preheat oven to 350F/160C fan/gas mark 4.
Place squash chunks in a large saucepan, and add water to cover. Bring to the boil. Cover and cook until tender, which is around 15-20 minutes.
Drain; then leave to cool slightly. When cooler, process in a food processor until only slightly chunky.
Add pineapple, cream cheese, butter, cinnamon, and nutmeg – blitz until smooth. Transfer mixture to a greased 8-in. square baking dish.
For the topping:
Combine the crushed cookies, butter, and sugar together until well mixed.
Sprinkle evenly over the surface of the pineapple and squash mixture. Top with the sliced almonds.
Bake, uncovered, until edges are lightly browned, and almonds are golden brown, around 35-40 minutes.
The filling in this dish is meant to be very smooth and silky, but if you prefer a chunkier texture, don’t puree the pineapple.
If you prefer sweet potatoes to squash, just substitute them in a 1:1 ratio.