Butternut Apple Crisp

Butternut Apple Crisp

1 small butternut squash (about 1 pound)
3 medium tart apples, peeled and sliced
1/4 cup corn syrup
2 tbsp lemon juice
3/4 cup packed brown sugar
1 tbsp cornstarch
1 tsp ground cinnamon
1/2 tsp salt

Oat Topping:
1/2 cup flour
1/2 cup quick-cooking oats
1/4 cup packed brown sugar
6 tbsp cold butter
Vanilla Ice Cream

Peel the squash. Cut in half lengthwise. Discard the seeds. Cut the squash into thin slices. In a large bowl, combine the squash, apples, corn syrup, and lemon juice. Toss to coat. Combine the brown sugar, cornstarch, cinnamon, and salt. Stir into the squash mixture. Transfer to a greased 13 x 9 inch baking dish. Cover and bake at 375 F. for 20 minutes. In a small bowl, combine the flour, oats, and brown sugar. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the squash mixture. Bake for 25 longer or until the squash and the apples are tender and the topping is lightly browned. Serve warm with ice cream. Makes 6-8 servings