Last week I shared a simple recipe so this week I have decided to share a somewhat complex, but super delicious recipe! It’s not guarantee, but this recipe may replace pumpkin pie. Yes, it’s that amazing. 🙂
It is a intricate recipe, but the payoff is so worth it. There are 3 parts and quite a few ingredients.
Streusel Squash Dessert
- 1/2 cup of all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar
- 1/2 cup cold butter, cubed
- 1 medium butternut squash (4lb, peeled, seeded and cubed)
- 1 cup granulated sugar
- 1/4 cup corn starch
- 3 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 cans (12oz) evaporated milk
- 4 eggs
- 1/4 cup packed brown sugar
- 2 Tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 2 Tablespoons cold butter, cubed
- 1 cup chopped pecans
To make the crust : In a bowl combine flour and sugars; cut butter in until crumbly. Press quite firmly into an UNGREASED 9×13 cake pan. Baking at 350 degrees for 15-20 minutes or until the edges begin to brown.
To make the filling: While the crust is baking, begin to prep the butternut squash. Once you have peeled, seeded and cubed it, place in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until tender. (Like potatoes) Blend them up until smooth.
In a large bowl combine the sugars, cornstarch and spices. Gradually beat in 4 cups of squash, the milk and the eggs until smooth. Pour over baked crust. Bake for 40 minutes.
To make the topping: In a small bowl combine brown sugar, flour and cinnamon.; Cut in butter until crumbly, then add pecans. After the dessert has baked for 40 minutes, evenly sprinkle the mixture on top of the dessert and bake another 20-25 minutes or until a knife inserted into the dessert comes out clean.
Cool on a wire rack. Cover and refrigerate overnight. (Not required, just very delicious.)
As I said, it’s a rather time-consuming recipe, but it doesn’t require a lot of baby-sitting and has a great payoff.