Photography by Scott Payne l Food Styling by Suzy Skoog
This dessert showcases the versatility of butternut squash — roasted and gooey in the company of sweet apples — with a whole-grain, high-fiber, low-sugar topping.
Butternut Squash and Apple Crumble
Developed by McKenzie Hall
Ingredients
[940 grams] 1 medium butternut squash, peeled, seeded and cubed (about 5 ½ cups)
[740 grams] 4 small sweet apples, peeled, seeded and cubed (about 4 ½ cups)
[55 grams] ¼ cup unsalted butter, room temperature
Directions
Preheat oven to 400°F (205°C). In a large mixing bowl, combine butternut squash, apples, raisins, coconut sugar, apple juice, cinnamon, nutmeg, salt and vanilla extract. Use a wooden spoon to toss ingredients together until evenly coated with spices. Pour mixture into a 9-by-13-inch casserole dish.
In a medium mixing bowl, combine oats, walnuts and flaxseeds. Use hands to knead butter into the mixture until it resembles coarse breadcrumbs. Spread evenly over the spiced butternut squash and apple mixture.
Cover casserole dish with foil, place on center oven rack and bake for 50 minutes. After 50 minutes, remove foil and continue to bake an additional 15 minutes or until the top is golden and the butternut squash and apples are tender. Allow to rest on cooling rack for at least 40 minutes before serving. Serves 12.
Note:
Nutrition information for potassium and phosphorus in coconut sugar, sea salt and flaxseed not available.
McKenzie Hall and Lisa Samuel, registered dietitians and nutritionists, are co-founders of Nourish RDs. You can find more of their non-diet advice on their blog and connect with them on Facebook, Twitter, Instagram and Pinterest!
