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Apple and Butternut Squash Crisp

 Apple and Butternut Squash Crisp
This crisp is a great way to use up that abundant fall squash. The topping is crunchy and sweet.—Peggy Fleming
6-8 ServingsPrep: 20 min. Bake: 45 min.


  • 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
  • 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 or whipped cream


  • Peel squash and cut in half lengthwise; scoop out seeds. Cut squash
  • into thin slices. In a large bowl, combine the squash, apples, corn
  • syrup and lemon juice; toss to coat. In a small bowl, combine the
  • brown sugar, cornstarch, cinnamon and salt. Add to squash mixture;
  • mix well.
  • Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  • Cover and bake at 375° for 20 minutes.
  • For topping, in a bowl, combine the flour, oats and brown sugar; cut

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Apple and Butternut Squash Crisp (continued)

Directions (continued)

  • in butter until mixture resembles coarse crumbs. Sprinkle over
  • squash mixture. Bake, uncovered, for 25 minutes or until squash and
  • apples are tender and topping is lightly browned. Serve with ice
  • cream or whipped cream. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 306 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 260 mg sodium, 57 g carbohydrate, 3 g fiber, 2 g protein.