BUTTERNUT SQUASH APPLE CRISP
"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."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Peel and cut squash lengthwise in half; discard seeds. Cut squash into thin slices. In a large bowl, combine squash, apples, corn syrup and lemon juice; toss to coat. Mix brown sugar, cornstarch, cinnamon and salt; stir into squash mixture., Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes., In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Sprinkle over squash mixture. Bake 25 minutes longer or until squash and apples are tender and topping is lightly browned. Serve warm with ice cream.
Nutrition Facts : Calories 252 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 63g carbohydrate (40g sugars, Fiber 5g fiber), Protein 3g protein.
SAUTEED BUTTERNUT SQUASH WITH SHAVED APPLE AND PECANS
Steps:
- Melt the butter and oil in a large heavy-bottomed skillet over medium-high heat. Add the sage and fry until crisp, about 2 minutes. Remove the sage to a paper towel-lined plate. Add the squash to the skillet along with the nutmeg and a sprinkle of salt and pepper. Saute the squash, stirring occasionally, until browned and almost cooked through, 10 to 15 minutes. Lower the heat and continue to cook until the squash is soft and cooked through, about 5 minutes more. Remove to a serving dish, top with the shaved apple and sprinkle with the toasted pecans and sage leaves. Serve immediately.
BUTTERNUT SQUASH APPLE BAKE
Even those who aren't fans of squash enjoy this side dish. Sweet slices of butternut squash are topped with apples covered in a cinnamon-sugar glaze for a quick and easy dinner accompaniment. -Ellie Klopping, Toledo, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.
Nutrition Facts : Calories 120 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 36mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic exchanges
APPLE AND SQUASH CRISP
Someone brought this crisp to a parish dinner at my church. I asked for the recipe, and now I take this yummy dessert to every potluck I attend. -Therese Butler, Ijamsville, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1/2 cup brown sugar, cinnamon and salt. Add squash, pie filling and lemon juice. , Pour into a greased 9-in. square baking dish. Cover and bake at 350° for 30 minutes., In a small bowl, combine the flour, oats and remaining brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over squash mixture. , Bake 45-50 minutes longer or until topping is golden brown and squash is tender.
Nutrition Facts : Calories 285 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 248mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 4g fiber), Protein 2g protein.
APPLE AND BUTTERNUT SQUASH CRISP
This crisp is a great way to use up that abundant fall squash. The topping is crunchy and sweet.-Peggy Fleming
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- Peel squash and cut in half lengthwise; scoop out seeds. Cut squash into thin slices. In a large bowl, combine the squash, apples, corn syrup and lemon juice; toss to coat. In a small bowl, combine the brown sugar, cornstarch, cinnamon and salt. Add to squash mixture; mix well., Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. , For topping, in a bowl, combine the flour, oats and brown sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over squash mixture. Bake, uncovered, for 25 minutes or until squash and apples are tender and topping is lightly browned. Serve with ice cream or whipped cream.
Nutrition Facts :
ROASTED BRUSSELS SPROUTS, BUTTERNUT SQUASH AND APPLE
Provided by Elaine Louie
Categories dinner, lunch
Time 1h30m
Yield 2 to 3 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. In a large, shallow, baking dish, toss the brussels sprouts, butternut squash, apple and shallot with olive oil and sage leaves. Season with salt and pepper to taste. Bake without stirring until vegetables and apple are wrinkled, slightly brown, and the edges of the squash are beginning to crisp, 45 minutes to 1 hour. Meanwhile, prepare the walnuts.
- For the walnuts: Place a deep fryer or high-sided saucepan over high heat, and add vegetable or canola oil to come no closer than 3 inches from the top of the pot; when walnuts are added the oil will bubble and rise. Heat to 375 degrees. If using a saucepan, reduce heat to very low to hold temperature.
- In a medium pot over high heat, bring 4 cups water to a boil. Add walnuts and boil for 10 seconds. Drain well and immediately toss with confectioners' sugar. Spread flat on a baking sheet and allow to dry for a few minutes.
- Have baking sheet lined with paper towels nearby. Working in batches if necessary, add walnuts to oil and stir once or twice. Fry until amber-brown, about 30 seconds. Using a wire skimmer or heatproof slotted spoon, remove walnuts from oil, and transfer to paper towels. Sprinkle lightly with salt and allow to cool for 5 minutes before handling. May be stored in an airtight container at room temperature for up to three days.
- To serve: Remove vegetables from oven, drizzle with maple syrup and sprinkle with 2 to 3 tablespoons of halved or roughly crumbled walnut pieces. Serve, if desired, with walnut bread.
BUTTERNUT SQUASH AND APPLE PUREE
This butternut squash and apple puree side dish pairs well with our Bay-Leaf-Crusted Pork Roast.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 45m
Number Of Ingredients 5
Steps:
- In a large skillet with a lid, heat 2 tablespoons butter over medium; add onion, and season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
- Add squash, apples, and 1 cup water. Cover, and simmer until squash is tender and most of the liquid has evaporated, 15 to 20 minutes. (If skillet becomes dry, add a little water; if liquid has not evaporated by the time squash is cooked, drain.)
- Transfer squash mixture to a food processor. Add remaining butter; process until smooth. Season with salt and pepper; serve. (If serving later, gently reheat in a medium saucepan over low.)
BUTTERNUT SQUASH AND APPLE CRISP
Change up your crisp routine with an Apple and Butternut Squash Crisp! This butternut squash crisp uses caramel flavor instant pudding and cinnamon.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Combine squash and apples in large bowl. Add dry pudding mix, cinnamon and water; mix lightly.
- Spoon into 13x9-inch pan sprayed with cooking spray.
- Combine oats, flour, nuts and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle over squash mixture.
- Bake 35 to 40 min. or until squash mixture is hot and bubbly, and streusel topping is golden brown.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
BUTTERNUT APPLE CASSEROLE
When we want to share our bounty, we bake a casserole of butternut squash, apples and spices. Top it with a buttery cinnamon streusel and pecans. -Lorraine J. Darocha, Mountain City, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a 6-qt. stockpot, bring 1 in. of water to a boil. Add squash; cook, covered, 5 minutes or just until crisp-tender. Drain., Meanwhile, in a large bowl, mix brown sugar, cinnamon, ginger and nutmeg. Add apples and cooked squash; toss to coat. Transfer to a greased 13x9-in. baking dish., In a small bowl, mix flour, sugar and cinnamon; stir in syrup. Cut in butter until crumbly; sprinkle over casserole. Bake, uncovered, 50-60 minutes or until squash is tender, sprinkling with pecans during the last 10 minutes.
Nutrition Facts :
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