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Butternut Squash Apple Crisp

 Butternut Squash Apple Crisp
"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."
6-8 ServingsPrep: 25 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 King Arthur Unbleached All-Purpose Flour
  • 1/2 cup quick-cooking oats
  • 1/4 cup packed brown sugar
  • 6 tablespoons cold butter
  • Vanilla ice cream


  • 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

2 of 2

Butternut Squash Apple Crisp (continued)

Directions (continued)

  • 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.