Total Time
1 Hour 50 Minutes
Serving Size
8 Servings
1
small butternut squash
¼
cup butter, softened
1
egg, lightly beaten
½
teaspoon cinnamon
¼
teaspoon ground nutmeg
½
cup firmly packed light brown sugar
1
(23-ounce) container HORMEL® mashed sweet potatoes
STREUSEL TOPPING
½
cup cold butter, cut into small cubes
¾
cup firmly packed brown sugar
½
cup all-purpose flour
1
cup coarsely chopped pecans
1
Heat oven to 350°F.
2
Cut butternut squash in half and scoop out seeds.
3
Place on baking sheet, cut sides down and bake 1 hour or until tender.
4
Let stand 10 minutes; scoop out flesh. Mash with potato masher until smooth.
5
Stir in butter, egg, cinnamon, nutmeg, brown sugar and sweet potatoes.
6
Transfer mixture to lightly greased 11-x 7-inch baking dish.
7
In medium bowl, combine butter, brown sugar, flour and pecans.
8
Using pastry cutter, cut butter into mixture until coarse crumbs appear.
9
Sprinkle mixture evenly over sweet potato mixture.
10
Bake 40 minutes.
Calories
460
Protein
5g
Carbohydrates
66g
Saturated Fat
8g
Fat
21g
Cholesterol
45mg
Sodium
240mg
Sugars
40g