Week 42 - 10 Weeks to Go!

In my last "chili" recipe, it called for 2 cups of butternut squash. However, butternut squash at the average supermarket are HUGE so we had a lot of leftover squash that I didn't want to go to waste. I've of course roasted squash and baked it with cinnamon and brown sugar, but I was skeptical that it would really be tasty in this kind of dessert.

It ended up being great in this kind of dessert, however. It added some great texture and a nice change to a dish that could have been very forgettable.

BUTTERNUT APPLE CRISP

Source: allrecipes.com

3/4 C. packed brown sugar, divided - 1 tsp. ground cinnamon - 1/2 tsp. salt - 2 lbs. butternut squash, peeled, seeded and thinly sliced - 1 21-oz. can apple pie filling - 2 T. lemon juice - 1/2 C. all-purpose flour - 1/2 C. quick-cooking oats - 6 T. cold butter

1. In a 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 degrees for 30 minutes.

2. 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.