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Butternut Squash Apple Cinammon Crumble

April 27, 2009 at 1:07 pm by Leslie Green

Dear Butternut Squash,

Please accept this letter with my sincere, heartfelt apologies.

In all of my years of grocery shopping, I have always passed you by. Sticking up my nose at your bulbous, misshapen body. Why did you not yell out my name as I walked on by” Throwing yourself off the shelf to roll in front of my cart wheel in a suicide attempt to get my attention would possibly have worked.

I am not sure what did it the last time. Maybe it was the twinkle in your root, the shimmer of your skin. But I thank you for hopping in my buggy. I know you were sad to leave your friends behind. But not to worry, I will bring them home on the next trip, because I will never again pass you by. Never, I promise!

Love Forever,

Your new BFF,
Leslie

Recipe after the break:

Once I got my beloved Butternut squash home. I really had no clue what to do with it. Soup and risotto came to mind, but I was having a sweet tooth moment. So I used my new BFF as a vehicle to hold my cinnamon, apple and butter crumb topping mixture. OH MY GOD was this good.

I gave myself a big pat on the back after this one. Nothing was left but the skin after the husband and I devoured it.

ROASTED BUTTERNUT SQUASH APPLE CRISP

Serves 2

1 butternut squash

1 apple, chopped, divided

1/2 teaspoon cinnamon

2 tablespoons butter, divided

Real maple syrup

Preheat oven to 350

Cut squash down the middle. Scoop out the membrane and seeds.

In a bowl mix together apples and cinnamon and equally divide them between the two squash halves, in the cavities you created when you scooped out the seeds.

Place one tablespoon of butter on top of the apple mixture on each half.

CRUMB TOPPING

3/4 stick butter

3/4 cup flour

1/2 teaspoon pumpkin pie spice

2 tablespoons sugar

2 tablespoons brown sugar

3 tablespoons instant oats

1/4 cup toasted pecans

With a pastry blender or two forks, mix together butter and flour until it resembles peas. Add all of the other ingredients and mix well.

Mound crumb topping over apple mixture (you will have left-over topping).

Drizzle maple syrup over the crumb topping and over the squash flesh.

Bake for 45 minutes.

Enjoy,

The Hungry Housewife

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Butternut Squash Apple Cinammon Crumble

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