Butternut squash, apples, and cranberries combine with a traditional crisp topping made with gluten free oats to make a nutritious and appealing dish. Sweet and tart, creamy and crunchy, the flavors of fall will invite rave reviews from family or guests at a holiday table.
1 large butternut squash
2 cooking apples
1 cup fresh cranberries
1 cup gluten free oatmeal
2/3 cup brown sugar
½ cup butter or margarine
1 tsp pumpkin pie spice
Preheat oven to 350 degrees.
Pierce squash 3 times with a knife and put in microwave for 3 minutes on high.
When squash is cool enough to handle, dice into small cubes, about 1 inch by 1 inch. An easy way to do this is to cut the squash into 1 inch disks and trim the skin off. Dice the slices into cubes.
Place the squash pieces into an un-greased 9X11 baking dish.
Quarter and core the apples. Cut into ½ inch slices with a knife or food processor. Place the slices on top of the squash.
Rinse the fresh cranberries and place on top of the apples.
Cut the butter into the sugar, spice, and oatmeal using a pastry cutter, two knives, or your hands. Sprinkle in an even layer on top of the dish.
Bake for 50 or 60 minutes, until the topping is browned and the squash is soft when pierced with a fork. Enjoy!
Leftovers can be frozen.
You can make the crisp and stored in the fridge until ready to bake. Alternately, bake for 45 minutes and place in the fridge. Re-heat for about 30 minutes before serving.
Cinnamon and nutmeg can be substituted for pumpkin pie spice.