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Preparation Time: 30 minutes
Cooking time: 35 minutes
Serves: 6
If served as six portions, provides 521 cals, 45g fat (of which 14g saturates), 24g sugar and 0.4g salt per portion.
Ingredients
- 1 medium butternut squash (4lb), peeled and cubed
- 1 can (8oz) unsweetened crushed pineapple, drained
- 1 carton (8oz) spreadable honey nut cream cheese
- 2 tbsp butter, melted
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
For the topping:
- 10 shortbread cookies, crushed
- ¼ cup butter, melted
- 1 tbsp sugar
- ¾ cup honey-roasted sliced almonds
Method
1. Preheat oven to 180°C/Fan 160°C/Gas Mark 4. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until tender, 15 - 20 minutes. Drain; cool slightly. Process in a food processor until slightly chunky. Add pineapple, cream cheese, butter, cinnamon and nutmeg; process until smooth. Transfer to a greased 8in square dish.
2. For topping, combine crushed cookies, butter and sugar; sprinkle over squash mixture. Top with almonds. Bake, uncovered, until edges are lightly browned, 35 - 40 minutes.
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