SQUAPPLE CRISP by Jim Taglia
4 cups hard winter squash
(butternut), peeled, seeded, and diced
2 pounds apples, peeled and sliced
4 Tbs. butter
1/2 cup REAL Maple Syrup
1/8 tsp nutmeg
1/4 tsp cinnamon
1 cup rolled oats
Roast squash until tender.
(400 degree oven for 20-30 minutes).
Mash with 2 Tbs. butter, 1/4 cup Maple Syrup, and spices. Set aside
Melt remaining butter, add rolled oats and remaining maple syrup. Set aside.
fill bottom of baking
pan with apples
top with mashed squash mixture
top that with the oats mixture
Bake at 350° for
20 minutes. Serve hot alone as a side dish or with a
scoop of vanilla ice cream. Makes a great holiday dish!!
For a real treat, reheat
a chunk of leftover squapple crisp with a slice
of colby or cheddar cheese on top, it’s quite delicious.