Great dessert that combines warm and comforting fall flavors.
Ingredients
Butternut Apple Filling Ingredients:
1 small (about 1 pound) butternut squash
3 medium tart apples, sliced
2 Tablespoons lemon juice
½ cup packed brown sugar
1 Tablespoon corn starch
1 teaspoon ground cinnamon
½ teaspoon salt
Oat Topping Ingredients:
½ cup all-purpose flour
½ cup oats (old fashioned rolled or quick-cooking)
¼ cup packed brown sugar
¼ cup margarine or butter, melted
Directions
- Wash hands with soap and water.
- Heat oven to 375 degrees F. Lightly grease a 13x9-inch baking dish.
- Peel squash and cut in half lengthwise; discard seeds. Cut squash into thin slices.
- In a large bowl, stir together the filling ingredients until well mixed.
- Pour filling into baking dish. Cover and bake for 20 minutes.
- In a medium bowl, stir together brown sugar, flour and oats. Mix in the margarine or butter and set aside.
- Remove baking dish from oven and sprinkle topping over filling. Return uncovered dish to oven.
- Bake 25 minutes longer or until squash and apples are tender and topping is lightly browned. Serve warm.
- Refrigerate leftovers within 2 hours.
This recipe video was created by the Oregon Farm Direct Nutrition Program.
Notes
- Freeze extra lemon juice to use later.
Comments
I have reduced the sugar in the filling to 1/2 cup (and even less) with good results.
We made a small revision to remove the corn syrup from this recipe. It tastes plenty sweet and that's one less ingredient!
The Food Hero Team
We love this recipe at our house. We do skip the corn syrup and add 1/2 cup of unsweetened apple juice. Reducing the sugar to 1/2 cup is still delicious and very sweet. We top with low-fat vanilla yogurt.
i replaced the apples and butternut squash with peaches it was delicious
This recipe is very delicious. Would be perfect for fall.