Get a decadent serving of fruits and vegetables for dessert with this Squash and Apple Crisp.
Squash and Apple Crisp
Makes about 6 servings
Pumpkin Seed Crumble
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- ½ cup raw pumpkin seeds
- ½ cup quick-cooking oats
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- 6 tablespoons cold unsalted butter, cubed
- 1 medium acorn squash, pricked all over with a fork (about 1¾ pounds)
- 1 pound Granny Smith apples, cored and chopped into ½-inch pieces (about 4 apples)
- 2 tablespoons fresh orange juice
- 2 teaspoons vanilla extract
- 3 tablespoons cornstarch
- ¼ cup granulated sugar
- ¼ cup firmly packed light brown sugar
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon kosher salt
- 2 tablespoons cold unsalted butter, cut into small pieces
- Garnish: Granny Smith apple chips
- In a small bowl, stir together flour, sugars, pumpkin seeds, oats, salt, vanilla, and pie spice. Using your fingertips, cut in cold butter until pea-size crumbs remain. Squeeze mixture into small and large clumps. Refrigerate until ready to use.
- Preheat oven to 375°. Spray a 9-inch square baking dish with cooking spray.
- Microwave acorn squash until skin is softened slightly, about 3 minutes. When cool enough to handle, cut in half, remove stem, and scoop out seeds. Peel and chop pulp into ½-inch pieces, reserving 3 cups.
- In a large bowl, toss together 3 cups squash, apples, orange juice, and vanilla. Add cornstarch, sugars, pie spice, and salt, tossing to combine. Let stand for 10 minutes.
- Place squash mixture in prepared dish. Cover with foil and bake until fruit is softened, 35 to 40 minutes, stirring halfway through baking.
- Stir mixture and sprinkle with cold butter. Sprinkle Pumpkin Seed Crumble over filling.
- Bake until filling is bubbling and topping is golden brown, 25 to 30 minutes. Let stand for 15 minutes. Cover and refrigerate for up to 3 days. Garnish with apple chips, if desired.