Butternut Squash Apple And Cranberry Crisp Recipes

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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



Butternut Squash with Apple and Cranberries image

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

¼ cup I Can't Believe It's Not Butter!® Spread, melted
1 (1- 3/4) pound butternut squash, cut into 1/2-inch cubes
1 medium apple, cubed
½ cup dried cranberries
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons firmly packed brown sugar

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



Butternut Squash Apple Crisp image

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.

1 small butternut squash (about 1 pound)
3 medium tart apples, peeled and sliced
1/4 cup corn syrup
2 tablespoons lemon juice
3/4 cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon salt
OAT TOPPING:
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup packed brown sugar
6 tablespoons cold butter
Vanilla ice cream

CRANBERRY-APPLE BUTTERNUT SQUASH

"This easy casserole is a wonderful accompaniment for fall and winter dinners," writes Pat Waymire from Yellow Springs, Ohio. "The preserves and marmalade sweeten the cranberries and give the dish a fine fruitiness."

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 6



Cranberry-Apple Butternut Squash image

Steps:

  • In a large saucepan, combine squash and water; bring to a boil. Reduce heat; cove and simmer until squash is tender, about 25 minutes. drain. Spread the pie filling in a greased 8-in. square baking dish. Top with squash. Combine cranberry sauce, marmalade and preserves; spoon over squash. Bake, uncovered, at 350° for 25 minutes or until heated through.

Nutrition Facts :

2 pounds butternut squash, peeled, seeded and cubed (about 6 cups)
4 cups water
1 can (21 ounces) apple pie filling
3/4 cup whole-berry cranberry sauce
2 tablespoons orange marmalade
2 tablespoons apricot preserves

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



Butternut Squash and Apple Crisp image

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

2 cups cubed peeled butternut squash (1/2-inch pieces)
3 Granny Smith apples, peeled, cut into 1-inch pieces
1 pkg. (3.4 oz.) JELL-O Caramel Flavor Instant Pudding
1/2 tsp. ground cinnamon
1/3 cup water
1/2 cup old-fashioned or quick-cooking oats
1/4 cup flour
1/4 cup chopped pecans
2 Tbsp. brown sugar
1/4 cup cold butter, cut into small pieces

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