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.
BUTTERNUT APPLE CRISP
Meet the Cook: Over the years, I've collected lots of squash recipes. This one came from a friend, and it's been a hit everywhere. My husband, our two youngsters (6 and 4) and I live out in the country - camping's a favorite pastime! -Michele Van Dewerker, Roseboom, New York
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Combine 1/2 cup brown sugar, lemon juice, cinnamon, salt, squash and pie filling. Spoon into a greased 11x7-in. baking dish. , Cover and bake at 375° for 30 minutes. Combine remaining ingredients until crumbly. Sprinkle over squash mixture. Uncover; bake 45 minutes longer or until squash is tender. Serve warm.
Nutrition Facts : Calories 314 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 277mg sodium, Carbohydrate 59g carbohydrate (37g sugars, Fiber 5g fiber), Protein 3g protein.
BAKED BUTTERNUT SQUASH WITH APPLES
Combine fall flavors--squash, nuts, apples--then bake with sweet maple to bring out wonderful flavor.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Place butter in 13x9-inch (3-quart) glass baking dish; heat in oven 5 to 7 minutes or until melted.
- Stir cinnamon and nutmeg into melted butter. Add squash; toss to coat. Cover with foil; bake 20 minutes. Meanwhile, in large bowl, mix apples, syrup and vinegar.
- Pour apple mixture over squash. Cover; bake 10 minutes. Stir; bake 5 to 10 minutes longer or until squash is tender. Stir before serving and sprinkle with pecans.
Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 11 g, TransFat 0 g
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
BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES
This hearty butternut squash recipe has all the warmth of fall wrapped into this one seasonally delicious dish!
Provided by I Can't Believe its Not Butter!
Categories Trusted Brands: Recipes and Tips I Can't Believe It's Not Butter!®
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.
Nutrition Facts : Calories 250.4 calories, Carbohydrate 47.2 g, Fat 8.4 g, Fiber 5.7 g, Protein 2.1 g, SaturatedFat 2.1 g, Sodium 101.4 mg, Sugar 24.3 g
BUTTERCUP SQUASH WITH APPLES
Enjoy this wonderful side dish made with buttercup and apple that is ready in 45 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oven to 400°. Place squash halves cut sides up in ungreased rectangular baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash. Cover and bake 30 to 40 minutes or until squash is tender.
Nutrition Facts : Calories 130, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 5 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 50 mg
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.
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
SQUASH AND APPLE BAKE
This is a recipe that combines all the best flavors of fall! Great for a Thanksgiving dinner instead of candied yams.
Provided by Paula
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
- Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 34.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 340.6 mg, Sugar 21.4 g
AUTUMN APPLE-SQUASH CRISP
This unique way to use fall squash is the most popular seasonal dessert at our house. It's also a nice alternative to pumpkin pie.
Provided by LMLS
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h15m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Pour about 1 inch of water into the bottom of a pan. Place the squash into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
- Place the squash, 2/3 cup brown sugar, 1/2 cup all-purpose flour, eggs, milk, vanilla, 2 teaspoons cinnamon, nutmeg, and cloves in the bowl of a food processor. Pulse until the mixture is smooth. Pour into a large mixing bowl. Stir in the apples, carrots, and raisins until evenly blended. Spread the mixture over the bottom of the prepared baking dish.
- Mix together the rolled oats, wheat bran, 1 cup brown sugar, 1/2 cup whole wheat flour, and 1 tablespoon cinnamon with the melted butter in a bowl until crumbly. Spoon the topping over the apple-squash mixture.
- Bake in preheated oven until top is golden brown and the apples are tender, 30 to 45 minutes.
Nutrition Facts : Calories 353 calories, Carbohydrate 65.4 g, Cholesterol 51.3 mg, Fat 10.1 g, Fiber 7.7 g, Protein 6.1 g, SaturatedFat 5.5 g, Sodium 85.7 mg, Sugar 37 g
BUTTERNUT SQUASH SOUP WITH APPLE & SMOKED CHEDDAR
Make and share this Butternut Squash Soup With Apple & Smoked Cheddar recipe from Food.com.
Provided by Vino Girl
Categories Cheese
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat the olive oil.
- Add the onion and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes.
- Add the apple cider and cook until syrupy, about 3 minutes.
- Add the butternut squash and chicken stock and bring to a boil.
- Cover and simmer until the squash is very tender, about 40 minutes.
- In a blender, puree the soup in batches.
- Return the soup to the saucepan and stir in the cream. Season with salt and pepper and keep warm.
- Heat a medium skillet.
- Add the butter and diced apple and cook over high heat until the apple is tender and golden around the edges, about 2 minutes.
- Remove the skillet from the heat. Season lightly with salt and pepper.
- Ladle the soup into bowls; garnish with the smoked cheddar, sautéed apples and chives; serve.
- For Vegetarian do not use Chicken broth or stock. Use Vegetable broth.
Nutrition Facts : Calories 467.4, Fat 30.1, SaturatedFat 14.3, Cholesterol 74, Sodium 465.9, Carbohydrate 41.3, Fiber 5.2, Sugar 13.5, Protein 12.2
LIGHT BUTTERNUT SQUASH & APPLE CASSEROLE
I got this recipe from a Weight Watchers meeting and it has become one of my most favorite recipes! You could probably make it into a dessert by adding a crisp/crumble topping to it or by serving it over ice cream but I love it all by itself!! (2 points per serving)
Provided by Krista Smith
Categories Apple
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place squash & apples in a 9x13 baking dish.
- Blend rest of ingredients until crumbly.
- Sprinkle on squash and apples.
- Cover and bake at 350 for 45-50 minutes.
Nutrition Facts : Calories 96.2, Fat 0.2, SaturatedFat 0.1, Sodium 391.1, Carbohydrate 24.6, Fiber 2.8, Sugar 12.4, Protein 0.8
BAKED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP
Make and share this Baked Butternut Squash with Apples and Maple Syrup recipe from Food.com.
Provided by ratherbeswimmin
Categories Apple
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cook squash in a large pot of boiling salted water until almost tender; about 3 minutes.
- Drain well.
- Combine squash, apples and currants in a 13x9 inch casserole dish.
- Season with nutmeg, salt, and pepper.
- In a saucepan, combine maple syrup, butter, and lemon juice.
- Whisk over low heat until butter melts.
- Pour syrup over squash mixture and toss to coat.
- Bake at 350 degrees for about 1 hour or until squash and apples are very tender; stir occasionally.
- Cool 5 minutes and serve.
BAKED BUTTERNUT SQUASH STUFFED WITH APPLES AND SAUSAGE
This is the ultimate comfort food, as we turn the corner into fall and cooler weather. It's simple and fills the house with great smells and the tummy with a nourishing, delicious meal. Enjoy!
Provided by Jan Marie
Categories One Dish Meal
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Lightly oil baking dish.
- Half squash lengthwise and remove seeds.
- Arrange squash cut side up on the baking dish.
- Brush lightly with oil and cover with foil.
- Bake until almost tender, 30-40 minutes.
- Keep the oven on.
- Meanwhile, crumble the sausage into a skillet and cook over medium heat until no longer pink.
- Add apple.
- Cook, stirring until crisp-tender.
- Let cool slightly.
- Scoop out the squash, leaving 3/8 inch thick shells.
- Lightly mix the squash pulp into the sausage mixture breaking up squash as little as possible.
- Mix the butter, brown sugar, pecans, sage, salt and pepper.
- Pile the stuffing into the squash halves.
- Dot with bits of butter and brown sugar.
- Bake uncovered until piping hot and brown and crusty on top, 20-25 minutes.
- Let cool for several minutes before serving.
Nutrition Facts : Calories 507.6, Fat 32.8, SaturatedFat 9.7, Cholesterol 64.3, Sodium 375.5, Carbohydrate 47.9, Fiber 8.1, Sugar 21.7, Protein 12.3
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.
SWEET BUTTERNUT SQUASH WITH APPLES
A great mix of fall flavors and crockpot simple to boot! This makes a fabulous side dish for pork or chicken and the kids will love it. Feel free to sub vegan margarine for the butter and this turns into a great vegan dish!!! This is best served warm, not hot. The cranberries add an amazing tart dimension to this dish and make it quite festive. Perfect for Thanksgiving, as it can cook all morning in the crockpot. . .SO EASY! For those of you who have a Trader Joes, they sell precut butternut squash!
Provided by januarybride
Categories Vegetable
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut squash in half and remove seeds, soft pulp, and fibers. Then peel the squash and place it cut side down on a cutting board. Cut in half length-wise and then cut into into 1/2-inch slices.
- Peel and core the apples; cut in 1/2-inch slices.
- Combine the cider, marmalade, melted butter, sugar, flour, salt and spice.
- Layer half of the butternut squash in the bottom of the crockpot; top with one half of the apple slices, one half of the pineapple and half of the sugar and spice mixture. Repeat layers.
- Cover and cook on HIGH for 1 hour, then switch to LOW and cook 4 hours longer, or until butternut squash is tender. Add in the cranberries, give it a stir, and turn off the crockpot to let it cool for about 45 minutes.
- Serve with a dollop of whipped cream and some chopped walnuts if you like.
Nutrition Facts : Calories 365.9, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 411.9, Carbohydrate 68.7, Fiber 8.7, Sugar 35.1, Protein 3.6
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 :
More about "butternut squash and apple crisp recipes"
VEGAN APPLE BUTTERNUT SQUASH CRISP - FOODUZZI
From fooduzzi.com
BUTTERNUT APPLE CRISP - FOOD HERO
From foodhero.org
BUTTERNUT SQUASH AND APPLE CRISP | QUAKER OATS
From quakeroats.com
APPLE BUTTERNUT SQUASH CRISP (GLUTEN-FREE, VEGAN) – …
From saltedplains.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
ROASTED BUTTERNUT SQUASH TACOS WITH CRISP APPLE AND CHIPOTLE …
From onegreenplanet.org
BUTTERNUT APPLE CRISP - PURDUE EXTENSION NUTRITION EDUCATION …
From eatgathergo.org
FSQUARED: FOOD: BUTTERNUT SQUASH APPLE CRISP
From fsquared-food.blogspot.com
BUTTERNUT SQUASH AND APPLE CRISP | RECIPE | BUTTERNUT SQUASH …
From pinterest.ca
ROASTED BUTTERNUT SQUASH WITH APPLE | COOK'S COUNTRY RECIPE
From cookscountry.com
BUTTERNUT APPLE CRISP - SIDE DISH RECIPES
From fooddiez.com
BUTTERNUT SQUASH AND APPLES RECIPE - ROAST 'EM UP! - PIP AND EBBY
From pipandebby.com
ROASTED BUTTERNUT SQUASH WITH APPLES - SIMPLE AND SAVORY
From simpleandsavory.com
APPLE AND BUTTERNUT SQUASH CRISP - PLAIN.RECIPES
From plain.recipes
BUTTERNUT SQUASH & APPLE CRISP - TASTY REWARDS
From tastyrewards.com
BUTTERNUT APPLE CRISP RECIPE - FARMANDDAIRY.COM
From farmanddairy.com
BUTTERNUT SQUASH, APPLE, AND CURRANT PANZANELLA SALAD RECIPE
From saltandwind.com
STUFFED & ROASTED BUTTERNUT APPLE CRISP - JUST MAKING NOISE
From just-making-noise.com
BUTTERNUT SQUASH APPLE CRISP RECIPE: HOW TO MAKE IT
BUTTERNUT SQUASH AND APPLE CASSEROLE WITH CRUMB TOPPING RECIPE
From thespruceeats.com
BUTTERNUT SQUASH CASSEROLE WITH APPLES - THE SEASONED MOM
From theseasonedmom.com
QUAKER - BUTTERNUT SQUASH AND APPLE CRISP | TASTY REWARDS
From tastyrewards.com
HEALTHY APPLE CRISP WITH BUTTERNUT SQUASH {VEGAN, GLUTEN-FREE}
From avocadopesto.com
BUTTERNUT SQUASH AND APPLE | ANNABEL KARMEL
From annabelkarmel.com
APPLE AND BUTTERNUT SQUASH CRISP RECIPE: HOW TO MAKE IT
BUTTERNUT SQUASH SOUP MADE WITH APPLE CIDER RECIPE
From lifearoundthetable.ca
SAVORY MOMENTS: PEAR AND BUTTERNUT SQUASH CRISP
From savorymomentsblog.com
BUTTERNUT SQUASH APPLE CRISP RECIPE: HOW TO MAKE IT | TASTE OF …
You'll also love