Pineapple Butternut Crumble

Adapted from https://www.cookist.com/butternut-pineapple-crumble/

Ingredients

1 medium butternut pumpkin peeled & cubed; 1 can (250g/8 ounces) unsweetened crushed pineapple, drained;  1 carton (250g/8 ounces) spreadable cream cheese; 2 tbls melted butter; 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 10 coarsely crushed shortbread biscuits (I didn’t have shortbread in the pantry so I used choc chip biscuits – nobody complained!); 1/4 cup melted butter; 1 tbls sugar; 3/4 cup sliced almonds

Instructions

Preheat oven to 350F/160C fan/gas mark 4.

Place squash chunks in a large saucepan, add water to cover. Bring to the boil. Cover & cook until tender,15-20 minutes.

Drain; leave to cool slightly. When cooler, process in a food processor until only slightly chunky.

Add pineapple, cream cheese, butter, cinnamon & nutmeg – blitz until smooth. Transfer mixture to a greased 8-in. square baking dish (I used 4 individual ramekins)

For the topping:

Combine the crushed cookies, butter, and sugar together until well mixed.

Sprinkle evenly over the surface of the pineapple and squash mixture. Top with the sliced almonds.

Bake, uncovered, until edges are lightly browned, and almonds are golden brown, around 35-40 minutes. Serve with cream, ice cream or yoghurt mmmm.