Best 2 Butternut Squash Apple Crisp Recipes
Indulge in the tantalizing fusion of sweet and savory with our Butternut Squash Apple Crisp and Chicken Alfredo Pasta recipes, a culinary symphony that caters to diverse palates. Embark on a delightful journey with the Butternut Squash Apple Crisp, where the vibrant orange hue of butternut squash harmonizes with the crisp texture of Granny Smith apples, enveloped in a comforting embrace of oats, brown sugar, and warm spices. This symphony of flavors culminates in a golden-brown crust that shatters with each bite, revealing a tender and juicy filling that is sure to leave you craving more.
In perfect harmony, the Chicken Alfredo Pasta emerges as a creamy and indulgent masterpiece. Tender chicken breast takes center stage, enveloped in a velvety Alfredo sauce that exudes richness and decadence. A generous sprinkling of Parmesan cheese adds a nutty and savory dimension, while fettuccine pasta provides a sturdy foundation for this delectable dish. Whether you seek a comforting fall dessert or a hearty and satisfying main course, these recipes are guaranteed to tantalize your taste buds and leave you utterly satisfied.
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
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.
APPLE AND BUTTERNUT SQUASH CRISP
This crisp is a great way to use up that abundant fall squash. The topping is crunchy and sweet.-Peggy Fleming
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 14
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.
Nutrition Facts :
Tips:
- Use a sharp knife to peel and dice the butternut squash. This will make the process easier and prevent the squash from becoming mushy.
- If you don't have a food processor, you can grate the apples and butternut squash by hand. Just be sure to grate them finely so that they cook evenly.
- Don't overmix the topping. Overmixing will make the topping tough.
- If you want a crispier topping, use old-fashioned rolled oats instead of quick-cooking oats.
- Serve the crisp warm with vanilla ice cream or whipped cream.
Conclusion:
Butternut squash apple crisp is a delicious and easy-to-make fall dessert. It's the perfect way to use up leftover butternut squash and apples. The crisp is made with a sweet and tangy filling and a crunchy oat topping. It's sure to be a hit with your family and friends.
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