All About Organic Pumpkins and Squashes and How To Cook Them

Stuart Pierce says

November 11, 2011 at 12:11 am

Squash Crumble – Alison Ladman
Start to finish: 1 hour (15 minutes active)
Servings: 8

For the filling:
3 tablespoons brown sugar
1 tablespoon cornstarch
Pinch salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch chunks
3 baking apples (such as Granny Smith), peeled, cored and cut into small chunks

For the topping:
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon cinnamon
Pinch salt
5 tablespoons butter, cold
1/2 cup pecans

Heat the oven to 350 F. Coat a 9-by-13-inch baking dish with cooking spray.

To make the filling, in a small bowl mix together the brown sugar, cornstarch, salt, cinnamon and nutmeg. Set aside.

Bring a large pot of water to a boil. Add the squash and cook for 5 to 6 minutes, or until just tender. Drain thoroughly. In a large bowl, mix the squash and apples. Add the brown sugar mixture, toss well, then transfer everything to the prepared baking dish.

To make the topping, in a food processor combine the flour, sugar, cinnamon and salt. Add the butter and pulse just until the mixture resembles coarse crumbs. Add the pecans and pulse to chop and combine. Sprinkle the topping evenly over the apples and squash. Bake for 45 minutes, or until the squash and apples are tender.

Nutrition information per serving: 310 calories; 120 calories from fat (35 percent of total calories); 13 g fat (5 g saturated; 0 g trans fats); 20 mg cholesterol; 51 g carbohydrate; 4 g protein; 5 g fiber; 70 mg sodium.

Maybe you can tweak the recipe to make it more healthy?

Comments

Rhonda Harader Cain says
November 11, 2011 at 12:11 am
Love the videos! Missed the apple picking one….too cute!
Stuart Pierce says
November 11, 2011 at 12:11 am
I saw a recipe for Squash Crumble in the paper today.
Whole Lifestyle Nutrition says
November 11, 2011 at 12:11 am
do share Stuart!
Stuart Pierce says
November 11, 2011 at 12:11 am
Squash Crumble – Alison Ladman
Start to finish: 1 hour (15 minutes active)
Servings: 8
For the filling:
3 tablespoons brown sugar
1 tablespoon cornstarch
Pinch salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch chunks
3 baking apples (such as Granny Smith), peeled, cored and cut into small chunks
For the topping:
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon cinnamon
Pinch salt
5 tablespoons butter, cold
1/2 cup pecans
Heat the oven to 350 F. Coat a 9-by-13-inch baking dish with cooking spray.
To make the filling, in a small bowl mix together the brown sugar, cornstarch, salt, cinnamon and nutmeg. Set aside.
Bring a large pot of water to a boil. Add the squash and cook for 5 to 6 minutes, or until just tender. Drain thoroughly. In a large bowl, mix the squash and apples. Add the brown sugar mixture, toss well, then transfer everything to the prepared baking dish.
To make the topping, in a food processor combine the flour, sugar, cinnamon and salt. Add the butter and pulse just until the mixture resembles coarse crumbs. Add the pecans and pulse to chop and combine. Sprinkle the topping evenly over the apples and squash. Bake for 45 minutes, or until the squash and apples are tender.
Nutrition information per serving: 310 calories; 120 calories from fat (35 percent of total calories); 13 g fat (5 g saturated; 0 g trans fats); 20 mg cholesterol; 51 g carbohydrate; 4 g protein; 5 g fiber; 70 mg sodium.
Maybe you can tweak the recipe to make it more healthy?