"I had this recipe in my box for years before I finally tried it - and now we love it!" recalls Barbara Ellis from Bridgewater, Massachusetts. "It has become my son-in-law's favorite."
Butternut Squash Apple Crisp
Ingredients
- 1 small butternut squash (about 1 pound)
- 3 medium tart apples, peeled and sliced
- 1/4 cup corn syrup
- 2 tablespoons lemon juice
- 3/4 cup packed brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- oat topping:
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/4 cup packed brown sugar
- 6 tablespoons cold butter
- Vanilla ice cream
Directions
- Preheat oven to 375°. Peel and cut squash lengthwise in half; discard seeds. Cut squash into thin slices. In a large bowl, combine squash, apples, corn syrup and lemon juice; toss to coat. Mix brown sugar, cornstarch, cinnamon and salt; stir into squash mixture.
- Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes.
- In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Sprinkle over squash mixture. Bake 25 minutes longer or until squash and apples are tender and topping is lightly browned. Serve warm with ice cream.
