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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 176.3
  • Total Fat: 5.3 g
  • Cholesterol: 13.3 mg
  • Sodium: 212.5 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.3 g

View full nutritional breakdown of Butternut squash Apple Crisp calories by ingredient
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Butternut squash Apple Crisp

Submitted by: -KARENB-

Introduction

A great way to use butternut squash when you are tired of soup. The apples add a sweetness and are a good combination. A great way to use butternut squash when you are tired of soup. The apples add a sweetness and are a good combination.
Number of Servings: 14

Ingredients

    3/4 c. brown sugar, divided
    2 tbsp. lemon juice
    1 tsp. ground cinnamon
    1/2 tsp. salt
    3 to 4 c. peeled, sliced, uncooked butternut squash
    1 can apple pie filling
    1/2 c. all-purpose flour
    1/2 c. quick-cooking oats
    6 tbsp. butter, softened

Directions

To make it easier to peel the squash , I cut it in half, scoop out the seeds, and put it in the microwave for 5 minutes. It will be HOT so let it cool down before you attempt to hold it.

Combine 1/2 cup brown sugar, lemon juice, cinnamon, salt, squash and pie filling. Spoon into a greased shallow casserole dish or a deep pie pan . (If you don't have either of those, you could try a 13 X 10 glass pan.) Cover and bake at 375 degrees for 30 minutes. Combine remaining ingredients until crumbly. Sprinkle over squash mixture. Bake uncovered about 45 minutes or until squash is tender. Serve warm. 8 servings.

I really like the crumble, so I usually double that part of the recipe. Yummy! (but probably not as healthy)

Number of Servings: 14

Recipe submitted by SparkPeople user HOOSIERMOMMY.






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Member Ratings For This Recipe

  • A good way to hide squash in a dessert. It's pretty tasty, though the squash flavor is hidden pretty well by the apple pie filling. - 7/20/11

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