Apple And Butternut Squash Crisp Recipes

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BUTTERNUT SQUASH, APPLE AND CRANBERRY CRISP



Butternut Squash, Apple and Cranberry Crisp image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

Nonstick cooking spray, for the baking dish
1/4 cup all-purpose flour
2 tablespoons light brown sugar
Pinch kosher salt
1/4 cup (4 tablespoons) unsalted butter, cut into cubes and kept cold
1/4 cup rolled oats
1 pound butternut squash, cut into 3/4-inch chunks
2 apples, cut into 1-inch chunks
1/4 cup dried cranberries
1/2 cup granulated sugar
3 teaspoons cornstarch
2 teaspoons pumpkin pie spice
Pinch kosher salt

Steps:

  • For the crisp: Preheat the oven to 400 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.
  • Mix the flour, brown sugar and salt in a bowl. Use a pastry blender, two knives, or a food processor to cut in the butter until the size of peas. Add the oats and combine, taking care to not break up the oats too much. Set aside.
  • For the filling: In a bowl, combine the squash, apples and cranberries and toss with the granulated sugar, cornstarch, pumpkin pie spice and salt. Transfer to the prepared baking dish. Top with the crisp mixture. Bake until the top is golden brown and crispy, 50 to 55 minutes.

BUTTERNUT SQUASH APPLE BAKE



Butternut Squash Apple Bake image

Even those who aren't fans of squash enjoy this side dish. Sweet slices of butternut squash are topped with apples covered in a cinnamon-sugar glaze for a quick and easy dinner accompaniment. -Ellie Klopping, Toledo, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 6

1 butternut squash (2 pounds), peeled and cut into 1/2-inch slices
3 medium tart apples, peeled and thinly sliced
1/3 cup packed brown sugar
1-1/2 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.

Nutrition Facts : Calories 120 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 36mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic exchanges

BUTTERNUT APPLE CRISP



Butternut Apple Crisp image

makes good use of this sweet potato like squash

Provided by janet s @jstoneb1

Categories     Pies

Number Of Ingredients 9

3/4 cup(s) packed brown sugar, divided
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) salt
2 pound(s) butternut squash - peeled, seeded, and sliced like the thickness of apple slices
1 can(s) of light apple pie filling
2 tablespoon(s) lemon juice
1/2 cup(s) all-purpose flour
1/2 cup(s) quick-cooking oats
6 tablespoon(s) cold butter or margarine

Steps:

  • In a bowl, combine 1/2 cup of the brown sugar, the cinnamon and salt
  • Add squash, pie filling and lemon juice
  • Pour into a greased 9-in. square baking dish. Cover and bake at 350 degrees F for 30 minutes.
  • In a small bowl, combine the flour, oats and remaining brown sugar
  • Cut in butter until mixture resembles coarse crumbs. Sprinkle over baked squash mixture.
  • Bake 45 minutes longer or until topping is golden brown and squash is tender.

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