Butternut squash Apple Crisp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
3/4 c. brown sugar, divided2 tbsp. lemon juice1 tsp. ground cinnamon1/2 tsp. salt3 to 4 c. peeled, sliced, uncooked butternut squash 1 can apple pie filling1/2 c. all-purpose flour1/2 c. quick-cooking oats6 tbsp. butter, softened
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.
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.
Nutritional Info 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
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