Squash Crumble (butternut squash and apples)

"A versatile vegetable" by Alison Ladman, AP. Serve as a sweet side next to a roast and the traditional fixings or topped with ice cream for a slightly virtuous dessert. Substitute any preferred nuts for the pecans or leave them out. Recipe published in The Winston-Salem Journal: September 28, 2011.

Yield: 8 servings
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  • For the filling:
  • 3 tablespoon(s) brown sugar
  • 1 tablespoon(s) cornstarch
  • Pinch salt
  • 1/2 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) nutmeg
  • 1 butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch chunks
  • 3 baking apples (such as Granny Smith), peeled, cored and cut into small chunks
  • For the topping:
  • 1 cup(s) all-purpose flour
  • 1/2 cup(s) granulated sugar
  • 1/2 teaspoon(s) cinnamon
  • Pinch salt
  • 5 tablespoon(s) butter, cold
  • 1/2 cup(s) pecans


  1. 1. Heat the oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray.
  2. 2. To make the filling, in a small bowl, mix together the brown sugar, cornstarch, salt, cinnamon and nutmeg. Set aside.
  3. 3. Bring a large pot of water to a boil. Add the squash and cook for 5 to 6 minutes, or until just tender. Drain thoroughly. In a large bowl, mix the squash and apples. Add the brown sugar mixture, toss well and then transfer everything to the prepared baking dish.
  4. 4. To make the topping, in a food processor, combine the flour, sugar, cinnamon and salt. Add the 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, or until the squash and apples are tender.
February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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