Ingredients
1 small butternut squash (about 1 pound)3 medium tart apples, peeled and sliced1/4 cup corn syrup2 tablespoons lemon juice3/4 cup packed brown sugar1 tablespoon cornstarch1 teaspoon ground cinnamon1/2 teaspoon saltOAT TOPPING:1/2 cup all-purpose flour1/2 cup quick-cooking oats1/4 cup packed brown sugar6 tablespoons cold butterVanilla ice cream
Preparation
Preheat oven to 375°. Peel and cut squash lengthwise in half; discard seeds. Cut squash into thin slices. In a large bowl, combine squash, apples, corn syrup and lemon juice; toss to coat. Mix brown sugar, cornstarch, cinnamon and salt; stir into squash mixture.
Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes.
In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Sprinkle over squash mixture. Bake 25 minutes longer or until squash and apples are tender and topping is lightly browned. Serve warm with ice cream.
