Butternut Squash And Apple Crisp Recipes

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.

Steps:

• Melt the butter and oil in a large heavy-bottomed skillet over medium-high heat. Add the sage and fry until crisp, about 2 minutes. Remove the sage to a paper towel-lined plate. Add the squash to the skillet along with the nutmeg and a sprinkle of salt and pepper. Saute the squash, stirring occasionally, until browned and almost cooked through, 10 to 15 minutes. Lower the heat and continue to cook until the squash is soft and cooked through, about 5 minutes more. Remove to a serving dish, top with the shaved apple and sprinkle with the toasted pecans and sage leaves. Serve immediately.

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.

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.

Steps:

• For the crisp: Preheat the oven to 400 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.
• Mix the flour, brown sugar and salt in a bowl. Use a pastry blender, two knives, or a food processor to cut in the butter until the size of peas. Add the oats and combine, taking care to not break up the oats too much. Set aside.
• For the filling: In a bowl, combine the squash, apples and cranberries and toss with the granulated sugar, cornstarch, pumpkin pie spice and salt. Transfer to the prepared baking dish. Top with the crisp mixture. Bake until the top is golden brown and crispy, 50 to 55 minutes.

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.

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.