Apple Squash Crisp Recipe

November’s “Down on the Farm” column in the Nashua Telegraph Feast section highlighted a great recipe from Liz Barbour of the Creative Feast:

INGREDIENTS

• 1½  cups “Old Fashioned” rolled oats
• 1/3 cup ground flaxseed (optional)
• 1 teaspoon cinnamon
• 3/4 cup light brown sugar
• ¼ cup sugar
• ½ cup unsalted butter, cut into small cubes
• 8 large apples, peeled, cored, sliced thin (Cortland and Honey Crisp)
• 2 cups peeled winter squash cut into 1” chunks (sugar baby pumpkin, Hubbard, or butternut)

DIRECTIONS

1. In a large bowl, combine the oats, flaxseed, cinnamon, sugars, and butter.  Combine with your hands until the mixture comes together in moist crumbs.
2. Place the apples and squash into a 9X13 inch baking dish.  Spread oat topping evenly over the filling.
3. Bake in a 375˚ oven for 45 minutes or until the crumb mixture is golden and the
   apples are soft.
4. Let cool for 15 minutes before serving.

Serve with unsweetened whipped cream or vanilla ice cream. Serves 8