Butternut Squash Dessert Recipe: Squash and Apples 3 Ways

This Butternut Squash dessert recipe is so versatile, I think you could actually serve it a forth way; as a side.  But for our purposes here, we’re talking dessert and breakfast.

Looking back on the last three years of posts, I realized something. I am obviously a bit obsessed with Butternut Squash.  I’ve posted recipes for Butternut Squash Soup, Chili, Butternut Squash and Asparagus pasta and even Butternut Squash Dip.  The one thing we’ve been a little lax on however, is dessert.

Now when you Google “Butternut Squash Dessert” you end up with 596,000 results.  There are pies, cakes, tarts, souffles and the list goes on and on.  I wanted something incredibly simple and relatively healthy.  I found my answer on a website called DianasKitchen.com. The only tweak I made was to add chopped pecans to the topping. Adding an oatmeal crumble on top would be very nice too.  Be sure to use some nice baking apples (Cameo, Cortland, Golden Delicious, Granny Smith, Jonathan, Newton Pippin, Pink Lady, Rome) for that  “apple pie” result. The original recipe doesn’t specify what type of apple.

This morning, with half a dish of leftovers, Peter decided the leftovers might go very nicely in his oatmeal.  While I thought that was a great idea, I opted for something a little more decadent; crepes filled with ricotta and our lovely baked butternut squash and apples.

The original recipe is very healthy, a little too healthy for this family, so for dessert we opted for a little ice cream compliment. It’s all good. This is one recipe that I really think you could dress up and down and around in a million ways.  I hope you’ll try it and tell us about your unique variations.

INGREDIENTS

* 1 small butternut squash, about 2 pounds

* 2 apples, cored, peeled, sliced

* 1/2 cup brown sugar, firmly packed

* 1/4 cup cold butter

* 1 tablespoon flour

* 1 teaspoon salt

* 1/4 teaspoon ground cinnamon

* 1/4 teaspoon ground nutmeg

1/4 cup chopped pecans

DIRECTIONS

Peel squash, scoop out seeds, and cut in small pieces.

Place squash and apple slices in oblong baking dish (7×11-inch). Blend remaining ingredients with fork or pastry cutter until crumbly. Distribute over squash and apple.  Sprinkle chopped pecans on top.

Cover and bake butternut squash casserole at 350° for about 45 to 50 minutes.
Butternut squash recipe serves 6 to 8.

Deborah Smith is the Founder and Executive Editor of JerseyBites.com.  Launched in 2007 as a home for her growing collection of recipes, Jersey Bites soon grew into a hub for all things edible in the Garden State. Deborah is also the owner of Parents With Nannies, Inc. which operates a network of nanny employment websites established in 1999.  In her spare time, (Ha) she works as a Social Media consultant and speaker.  You can learn more about her services and marketing through social media on her blog www.DeborahLSmith.com