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Butternut Squash: Squash Crumble

Source: Appleton Post Crescent

This is just like eating dessert

Ingredients

  • 1 butternut squash (about 2 pounds)
  • 3 baking apples (macs, cortland, granny smith) peeled and cut into 1" chunks
  • 3 Tbls. brown sugar
  • 1 Tbls. cornstarch
  • pinch of salt
  • 1/2 t. cinnamon
  • 1/4 t. nutmeg

Topping

  • 1 c. all-purpose unbleached white flour
  • 1/2 c. white sugar
  • 1/2 t. cinnamon
  • Pinch of salt
  • 5 Tbls. butter, cold
  • 1/2 c. chopped pecans

Instructions

Peel squash, remove seeds and cut into 1-inch chunks. Bring a large pot of water to a boil. Add the squash and cook for 5-6 minutes, or until just tender. Do not overcook or it will get mushy. Drain thoroughly.

Heat oven to 350 degrees. Coat a 9x13” baking dish with cooking spray.

Mix the brown sugar, cornstarch, salt, cinnamon and nutmeg in a small bowl, set aside.

In a large bowl, mix the squash and apples. Add the brown sugar mixture and toss to coat.

To make the topping: In a food processor combine the flour, sugar, cinnamon and salt. Add the cold butter and pulse just until the mixture resembles coarse crumbs. Add the pecans and pulse to chop and combine.

Sprinkle the topping evenly over the apples and squash.

Bake for 45 minutes.