2 lbs butternut squash
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Butter a 2- to 2 1/2-quart baking dish. Heat oven to 350°. Peel, seed, and cut squash into small slices. Core the apples, peel, and cut into thin slices. Toss squash and apples together. Transfer squash and apple slices to the prepared baking dish.
Combine brown sugar, flour, salt; cut in butter with fork or pastry cutter until crumbly. Sprinkle crumbs evenly over sliced squash and apples. Cover tightly with foil and bake at 350° for 50 to 60 minutes, or until squash is tender.
Note: a similar recipe on the internet added 1/4 tsp nutmeg & 1/4 tsp cinnamon with 1/2 cup brown sugar instead of 1/4 cup.
Hint: They say that if you pierce the skin & place the squash in the microwave on high for 2-3 minutes it will become soft and easier to cut.
2 comments:
I think I might try this this year. I never liked it growing up but we've come to enjoy butternut squash in the fall - I usually just bake it and put butter and brown suger on top to melt like a sweet potato. I'm sure Keith would like the apple/squash bake! Thanks for the recipe!
ummm, oh so good. It is truely fall with this recipe.
Is that yours , Jen?
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