YUM-YUM! This recipe was sooo good, I ate it before I could take a picture!
This recipe contains a variety of fruits or vegetables, which may help protect you against many chronic diseases
YIELD: ½ cup serving
TIME: unknown
NUTRITIONAL INFO: Calories: 290; Fat: 90g
TAGS: dinner, apple, butternut, healthy
INGREDIENTS:
• 1 small butternut squash (about 1 pound)
• 3 medium tart apples, peeled and sliced
• 1/4 cup corn syrup
• 2 tablespoons lemon juice
• 3/4 cup packed brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
OAT TOPPING
• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking oats
• 1/4 cup packed brown sugar
• 6 tablespoons cold butter
• Vanilla ice cream
DIRECTIONS:
1. Heat oven to 375°F.
2. Peel squash and cut in half lengthwise; discard seeds. Cut squash into thin slices.
3. In a large bowl, toss the squash, apples, corn syrup and lemon juice. Combine the brown sugar, cornstarch, cinnamon and salt; stir into squash mixture.
4. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at for 20 minutes.
5. In a small bowl, combine the flour, oats and brown sugar, cut in butter until mixture resembles coarse crumbs. Sprinkle over squash mixture.
6. Bake 25 minutes longer or until squash and apples are tender and topping is lightly browned. Serve warm with ice cream.
Advance preparation: The poached chicken breasts will keep for three days in the refrigerator. The dressing can be made several hours ahead.
