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SQUASH CASSEROLE WITH CRUNCHY PECAN/OAT TOPPING

  • 3 acorn squash, halved and seeded or use butternut squash
  • 5 tablespoons butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped pecans or 1/2 cup oats
  • 2 eggs
  • 1/2 cup white sugar
  • 1/4 cup half-and-half
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
Directions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor.
  3. Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans or oats. Set aside until needed.
  4. Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish.
  5. Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the squash.
  6. Bake squash in preheated oven until topping is lightly brown, about 40 minutes.


MAPLE APPLE CRISP

Ingredients
  • 5 apples - peeled, cored, and sliced
  • 3/4 cup maple syrup
  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1 pinch salt
  • 1/2 cup butter, softened
Directions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place apples in an 8x8 inch baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.
  3. Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.

"When you're green inside, you're clean inside." Dr. Bernard Jensen
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