Butternut Squash Apple Crisp
A nice alternative to pumpkin pie, this unique crisp is a tasty way to use fall squash as a popular seasonal dessert. Try it served warm with vanilla ice cream or coconut whipped cream.
PREP TIME: 10 minutes
COOK TIME: 30 minutes
INGREDIENTS
FOR THE CRISP:
1 tbsp. olive oil
1 tbsp. salted butter
1 small butternut squash (about 1 pound), diced
3 medium tart apples, peeled and sliced
1/2 cup raisins
1/4 cup maple syrup
2 tsp. lemon juice
1 tsp. vanilla extract
3/4 cup packed light brown sugar
1 tbsp. cornstarch
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1/2 teaspoon salt
FOR THE OAT TOPPING:
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup packed light brown sugar
6 tbsp. cold butter
DIRECTIONS:
Preheat oven to 375°. Add oil and butter to skillet over medium heat. Once hot, add squash and apples, sauté for 4 to 5 minutes until golden brown.
In a large bowl, combine squash, apples, raisins, syrup and lemon juice, vanilla; toss to coat. Mix brown sugar, cornstarch, cinnamon and salt; stir into squash mixture. Transfer to a greased 13x9-in. baking dish. Bake, covered, 15 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 or whipped cream.