Description
A warm and cozy dish that combines the earthiness of butternut squash with the sweet-tart flavors of apples, topped with a crunchy oat crumble.
Ingredients
Scale
- 1 medium butternut squash, diced
- 3–4 apples (mix of Granny Smith and Fuji), sliced
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the butternut squash: Cut in half lengthwise, scoop out the seeds, peel the skin, and dice the flesh into evenly sized cubes.
- Core and slice apples into wedges.
- In a large bowl, combine butternut squash and apple slices. Add melted butter, cinnamon, nutmeg, and salt; toss gently to coat.
- Transfer the mixture into a greased baking dish.
- In another bowl, mix rolled oats, brown sugar, and nuts if using. Drizzle with remaining melted butter and stir until combined. Spread this topping over the squash and apples.
- Bake for about 45 minutes until squash is tender and topping is golden brown.
- Serve hot and enjoy the compliments!
Notes
Feel free to substitute coconut oil for butter if making it vegan or use almond flour for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 20mg
Keywords: butternut squash, apple bake, fall recipes, vegetarian side dish