Butternut Apple Crisp

Butternut Apple Crisp

3/4 cup packed brown sugar, divided
1 tsp ground cinnamon
1/2 tsp salt
2 lbs butternut squash, peeled, seeded,
and thinly sliced (about 4 cups)
1 can (21 ounces) apple pie filling
2 tbsp lemon juice
1/2 cup flour
1/2 cup quick-cooking oats
6 tbsp cold butter, cubed

In a large bowl, combine 1/2 cup brown sugar, the cinnamon and the salt. Add the squash, pie filling, and lemon juice. Pour into a greased 9 - inch square baking dish. Cover and bake at 350 F for 30 minutes. In a small bowl, combine the flour, oats, and the remaining brown sugar. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the squash mixture. Bake for 45-50 minutes longer or until the topping is golden brown and the squash is tender. Makes 9 servings