Butternut Apple Crisp Recipe

Butternut Apple Crisp Recipe photo by Taste of Home

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"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."

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Butternut Apple Crisp Recipe

Prep: 25 min. Bake: 45 min.

Yield: 6-8 Servings

25 45 70

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

Peel squash and cut in half lengthwise; discard seeds. Cut squash into thin slices. In a large bowl, combine the squash, apples, corn syrup and lemon juice; toss to coat. Combine the brown sugar, cornstarch, cinnamon and salt; stir into squash mixture.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 20 minutes.
In a small bowl, combine the flour, oats and brown sugar; cut in butter until mixture resembles coarse crumbs. 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. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 252 calories, 1 g fat (trace saturated fat), 0 cholesterol, 175 mg sodium, 63 g carbohydrate, 5 g fiber, 3 g protein.

Originally published as Butternut Apple Crisp in Taste of Home October/November 2004, p47