Say what? "I think she wrote that wrong." No, I did not. I was just as surprised when I saw it listed as a main ingredient but, being the daring cook I am, (LOL) I threw caution out the window and gave it a try anyway. After all, 'tis the season for all things squash, right? It doesn't hurt that butternut squash is one of our favorites. Turns out, it makes a fantastic dessert! Who knew?
I found the recipe for Butternut Apple Crisp in Taste of Homes "Fall Baking" book. I happened to have squash in my pantry, it was an overcast, cold day, (although a far cry from this ~ what we had last week):
I'm happy to say most of that white stuff is now history. Whew. Back to the squash and the perfect day for baking. The only thing I was missing was vanilla ice cream but that's okay ~ it was 100% delicious without it. Here's the recipe if you'd care to try it out yourself:
1 Butternut squash, 3 medium tart apples, 1/4 cup corn syrup, 2 Tbsps lemon juice, 3/4 cup packed brown sugar, 1 Tbsp cornstarch, 1 tsp cinnamon, 1/2 tsp salt.
Peel and seed the apples & squash. Cut into thin slices. Coat the slices with the lemon juice & corn syrup. Stir in remaining ingredients then turn into a 13" X 9" baking dish. Cover & bake at 375 for 20 minutes. While it's baking, mix together the oat topping:
Oat Topping: 1/2 cup All-Purpose Flour, 1/2 cup Quick Cooking Oats, 1/4 cup packed brown sugar & 6 Tbsps Cold Butter. Cut the butter into the 1st three ingredients ~ blah, blah, blah ~ you all know how to do it.
Sprinkle topping over squash mixture, return to oven (uncovered) and bake 25 minutes more. (or until it's bubbly & topping is brown ~ squash should also be tender).
Does that look yummy or what? Also, I'm thinking if it has squash in it, it's a healthy dessert??!!! If you disagree, don't tell me. I'd like to fool myself into believing otherwise. :-)