Streusel-Topped Squash

A sweet and crunchy topping of butter, brown sugar, pecans and pumpkin pie spice brings out the best of a squash side dish. Prep Time: 20 min Total Time: 1 hour 5 min Makes: 8 servings (1/2 cup each)

1	butternut squash (2 to 2 1/2 lb), peeled, seeded and cut into 1/2-inch cubes (about 4 1/2 cups)
1/4	cup water
1/2	teaspoon salt
1/3	cup Gold Medal® all-purpose flour
1/4	cup packed brown sugar
1/4	cup chopped pecans
2	tablespoons butter or margarine, softened
1/2	teaspoon pumpkin pie spice

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Total Time: 8 hours 20 min

1.	Heat oven to 350ºF. In 11x7-inch microwavable dish, spread squash cubes. Add water; sprinkle with salt. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High about 5 minutes or until squash is crisp-tender.
2.	Meanwhile, in medium bowl, mix remaining ingredients with spoon. Sprinkle evenly over squash.
3.	Bake uncovered 40 to 45 minutes or until streusel is brown.
High Altitude (3500-6500 ft): No change.