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
- [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)
- [150 grams] 1 cup golden raisins
- [35 grams] ¼ cup coconut sugar
- [60 grams] ¼ cup (60 milliliters) apple juice
- [6 grams] 2 teaspoons ground cinnamon
- [2 grams] ½ teaspoon ground nutmeg
- [2 grams] ¼ teaspoon sea salt
- [5 grams] 1 teaspoon (5 milliliters) vanilla extract
- [100 grams] 1 cup whole rolled oats
- [65 grams] ½ cup chopped walnuts
- [25 grams] ¼ cup ground flaxseeds
- [55 grams] ¼ cup unsalted butter, room temperature
- 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.
- Nutrition information for potassium and phosphorus in coconut sugar, sea salt and flaxseed not available.
Serving size: ¾ cup (120 grams)
CALORIES 134; TOTAL FAT 2g; SAT. FAT 0g; CHOL. 1mg; SODIUM 74mg; CARB. 31g; FIBER 4g; SUGARS 17g; PROTEIN 2g; POTASSIUM N/A; PHOSPHORUS N/A