Butternut Apple Crisp Recipe

Butternut Apple Crisp Recipe photo by Taste of Home

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Meet the Cook: Over the years, I've collected lots of squash recipes. This one came from a friend, and it's been a hit everywhere. My husband, our two youngsters (6 and 4) and I live out in the country - camping's a favorite pastime! -Michele Van Dewerker, Roseboom, New York

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Butternut Apple Crisp Recipe

Prep: 10 min. Bake: 1-1/4 hours

Yield: 8 Servings

10 75 85

Ingredients

3/4 cup packed brown sugar, divided
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 to 4 cups sliced peeled butternut squash (about 1-1/2 pounds)
1 can (21 ounces) apple pie filling
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
6 tablespoons butter, softened

Directions

Combine 1/2 cup brown sugar, lemon juice, cinnamon, salt, squash and pie filling. Spoon into a greased 11-in. x 7-in. baking dish.
Cover and bake at 375° for 30 minutes. Combine remaining ingredients until crumbly. Sprinkle over squash mixture. Uncover; bake 45 minutes longer or until squash is tender. Serve warm. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 314 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 277 mg sodium, 59 g carbohydrate, 5 g fiber, 3 g protein.

Originally published as Butternut Apple Crisp in Country Woman July/August 1992, p29