Butternut Apple Crisp

Ingredients

1 small (about 1 pound) butternut squash
3 medium tart apples, sliced
2 Tablespoons lemon juice
½ cup packed brown sugar
1 Tablespoon corn starch
1 teaspoon ground cinnamon
½ teaspoon salt

For Topping

½ cup all-purpose flour
½ cup oats (old fashioned rolled or quick-cooking)
¼ cup packed brown sugar
¼ cup butter, melted

Instructions:

Heat oven to 375 degrees F. Lightly grease a 13×9-inch baking dish.
Peel squash and cut in half lengthwise; discard seeds. Cut squash into thin slices.
In a large bowl, stir together the filling ingredients until well mixed.
Pour filling into baking dish. Cover and bake for 20 minutes.
In a medium bowl, stir together brown sugar, flour and oats. Mix in the margarine or butter and set aside.
Remove baking dish from oven and sprinkle topping over filling. Return uncovered dish to oven.
Bake 25 minutes longer or until squash and apples are tender and topping is lightly browned. Serve warm.
Refrigerate leftovers within 2 hours.

Source: foodhero.org