Butternut Apple Crisp

INGREDIENTS

1 small butternut squash (about 1 pound)

3 medium tart apples [3diameter],

peeled and sliced

2 tablespoons lemon juice

3/4 cup packed brown sugar

1 tablespoon corn starch

1 teaspoon ground cinnamon

1/2 teaspoon salt

NUMBER OF SERVINGS: 6

OAT TOPPING INGREDIENTS

1/2 cup all-purpose flour

1/2 cup quick-cooking oats

1/4 cup brown sugar, packed

6 tablespoons cold butter or margarine

DIRECTIONS

Heat oven to 375 degrees F.

  1. Peel squash and cut in half lengthwise; discard seeds. Cut squash into thin slices.
  2. In a large bowl, toss the squash, apples, and lemon juice.
  3. In a separate bowl, combine the brown sugar, cornstarch, cinnamon, and salt; stir into squash mixture.
  4. Lightly spray or oil 13 × 9 × 2 baking dish. Transfer squash mixture to baking dish. Cover and bake at 375 degrees for 20 minutes.
  5. In a small bowl, combine the flour, oats, and brown sugar. Cut in butter until mixture resembles coarse crumbs.
  6. Remove baking dish from oven and sprinkle topping over the squash mixture. Return the uncovered dish to the oven.
  7. Bake 25 minutes longer or until squash and apples are tender, and topping is browned. Serve warm.
  8. Refrigerate leftovers within 2 hours.

NURTRIENT INFORMATION PER SERVING * SERVING SIZE: 1/2 cup

330 calories | 9 grams total fat | 25 milligrams cholesterol | 230 milligrams sodium | 62 milligrams total carbohydrates | 4 grams dietary fiber | 38 milligrams sugars | 2 grams protein | 130% Vitamin A | 25% Vitamin C | 6% calcium | 8% iron

References

Everyday Chef: How To Prepare Butternut Squash. Retrieved from https://fruitsandveggies.org/stories/everyday-chef-prep-cook-butternut-squash.

Butter Nut Squash Fries Retrieved from https://www.mayoclinic.org/healthy-lifestyle/recipes/roasted-butternut-squash-fries/rcp-20197740 University of Connecticut, Cooperative Extension, From the Farm to the Table, p.12 Hispanic Health Council. Retrieved from https://www.choosemyplate.gov/recipes/supplemental-nutrition-assistance-program-snap/squash-soup

University of Connecticut, Cooperative Extension, From the Farm to the Table, p.12 Hispanic Health Council. Retrieved from https://www.choosemyplate. gov/recipes/supplemental-nutrition-assistance- program-snap/squash-soup

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