Ingredients
1 medium butternut squash (3 pounds), peeled and cut into 1/2-inch cubes1/4 cup packed brown sugar1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground nutmeg2 large apples, peeled and cut into 1/2-inch cubesTOPPING:3/4 cup all-purpose flour1/4 cup sugar1/2 teaspoon ground cinnamon2 tablespoons maple syrup1/2 cup cold butter, cubed2/3 cup chopped pecans
Preparation
Preheat oven to 350°. In a 6-qt. stockpot, bring 1 in. of water to a boil. Add squash; cook, covered, 5 minutes or just until crisp-tender. Drain.
Meanwhile, in a large bowl, mix brown sugar, cinnamon, ginger and nutmeg. Add apples and cooked squash; toss to coat. Transfer to a greased 13x9-in. baking dish.
In a small bowl, mix flour, sugar and cinnamon; stir in syrup. Cut in butter until crumbly; sprinkle over casserole. Bake, uncovered, 50-60 minutes or until squash is tender, sprinkling with pecans during the last 10 minutes.
