Butternut Squash Apple And Cranberry Crisp Recipes

BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES

Steps:

• Preheat oven to 425 degrees F.
• Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.

BUTTERNUT SQUASH WITH APPLE & CRANBERRIES

Steps:

• Preheat oven to 425°. Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.

BUTTERNUT SQUASH APPLE CRISP

Steps:

• Preheat oven to 375°. Peel and cut squash lengthwise in half; discard seeds. Cut squash into thin slices. In a large bowl, combine squash, apples, corn syrup and lemon juice; toss to coat. Mix brown sugar, cornstarch, cinnamon and salt; stir into squash mixture., Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes., In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. 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.

APPLE-CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
• In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
• In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
• Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

BUTTERNUT SQUASH AND APPLE CRISP

Steps:

• Heat oven to 350°F.
• Combine squash and apples in large bowl. Add dry pudding mix, cinnamon and water; mix lightly.
• Spoon into 13x9-inch pan sprayed with cooking spray.
• Combine oats, flour, nuts and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle over squash mixture.
• Bake 35 to 40 min. or until squash mixture is hot and bubbly, and streusel topping is golden brown.

APPLE AND BUTTERNUT SQUASH CRISP

Steps:

• 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 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.

BUTTERNUT SQUASH APPLE CRANBERRY BAKE

Steps:

• Preheat oven to 350 degrees F. Slice and peel squash and apples.
• Place squash cubes in an ungreased 7 x 11 inch baking dish. Plese apples on top and then cranberries. Mix the flour, salt, sugar and nutmeg and sprinkle on top. Dot with butter. Bake 50-60 minutes.

SQUASH WITH APPLES & CRANBERRIES

Steps:

• Cut a small slice from the bottom of each cleaned Squash half (this allows the squash to sit level) and place, cavity side up, in an oven proof baking dish.
• Mix together the butter, cinnamon & nutmeg and sugar.
• Place 1 tbsp of the mixture in the cavity of each squash half.
• Distibute the cranberries between the 4 halves on top of the butter.
• Add the apples on top of the cranberries.
• Preheat oven to 375°F.
• Cover the squash with foil and bake for apprx 1 hour, remove foil and check that they are tender
• Bake uncovered for 15 minutes.
• Remove from oven and gently mix the cranberries & apples so you see both the apple & the cranberries - serve.