butternut-squash-uvm-medical-centerButternut squash is one of the best sources of four carotenoids: alpha-carotene, beta-carotene, lutein and zeaxanthin.

Butternut-Apple Crisp Bars

9
  • 3cupsbutternut squash, peeled and sliced
  • 3cupstart apples, sliced
  • 1/2cupall-purpose flour
  • 1/2cupwhole wheat flour
  • 1cupbrown sugar or honey
  • 1/3cupchopped nuts
  • 6Tbspunsalted butter, softened
  • 2tspfresh lemon juice
  • 1/2tspsalt
  • 1/8tspground cloves
  1. Preheat oven to 350˚F and grease a 9-inch square baking pan.
  2. In a large bowl, combine squash and apple with ½ cup brown sugar or honey, lemon juice, cinnamon, and cloves.
  3. Spread evenly in the prepared pan, cover with foil, and bake for 30 minutes.
  4. Meanwhile, combine flour, remaining ½ cup of brown sugar or honey, and salt.
  5. Stir in butter, until crumbly, then add nuts.
  6. Spread evenly over squash-apple mixture.
  7. Bake uncovered for 40 more minutes.
  8. Cut into squares and top with ice cream, if desired.
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