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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I had this recipe in my box for years before I finally tried it - and now we love it! recalls Barbara Ellis from Bridgewater, Massachusetts. It has become my son-in-law's favorite. Ingredients:
1 small butternut squash (about 1 pound) |
3 medium tart apples, peeled and sliced |
1/4 cup corn syrup |
2 tablespoons lemon juice |
3/4 cup packed brown sugar |
1 tablespoon cornstarch |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
oat topping: |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup quick-cooking oats |
1/4 cup packed brown sugar |
6 tablespoons cold butter |
vanilla ice cream |
Directions:
1. Peel squash and cut in half lengthwise; discard seeds. Cut squash into thin slices. In a large bowl, combine the squash, apples, corn syrup and lemon juice; toss to coat. Combine the brown sugar, cornstarch, cinnamon and salt; stir into squash mixture.
2. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 20 minutes.
3. In a small bowl, combine the flour, oats and brown sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over squash mixture.
4. Bake 25 minutes longer or until squash and apples are tender and topping is lightly browned. Serve warm with ice cream. Yield: 6-8 servings.
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