Butternut-Pineapple Crumble

• 1 medium butternut squash (4 pounds), peeled and cubed
• 1 can (8 ounces) unsweetened crushed pineapple, drained
• 1 carton (8 ounces) spreadable honey nut cream cheese
• 2 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 10 shortbread cookies, crushed
• 1/4 cup butter, melted
• 1 tablespoon sugar
• 3/4 cup honey-roasted sliced almonds

1. Preheat oven to 350u0b0. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until tender, 15-20. 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 8-in. 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.

butternut squash, pineapple, honey nut cream cheese, butter, ground cinnamon, ground nutmeg, shortbread cookies, butter, sugar, honey

Taken from www.tasteofhome.com/recipes/butternut-pineapple-crumble/ (may not work)