The flavor of butternut squash, when dressed up, closely resembles pumpkin. It's chock full of antioxidants and fiber too!
This crisp is a perfect fall dessert. Without the guilt that a typical pumpkin pie will bring. And with more fiber AND protein!
Butternut Crisp
Serves 8
1 small butternut squash, peeled, seeded and cut into 1/2" cubes
1 1/2 tsp pumpkin pie spice
1 tsp ground cinnamon
1/4 cup raw sugar
Olive oil spray
1/2 cup rolled oats
1/4 cup flaxmeal
1/4 cup bran
2 Tbsp whole wheat flour
1/2 cup chopped walnuts
1/4 tsp salt
1/2 cup light brown sugar
1 Tbsp water
1 Tbsp pure vanilla extract
1/4 cup olive oil
Preheat oven to 375 degrees.
In a round 9" baking dish (or 8x8" square) sprayed lightly with olive oil, toss together butternut, pumpkin pie spice, cinnamon, and raw sugar.
In a medium bowl, combine oats, flaxmeal, bran, flour, walnuts and salt. Add brown sugar and mix to distribute evenly. Add water, vanilla, and olive oil and mix well.
Sprinkle oat mixture over the squash. Bake on the middle rack for 35-40 minutes, or until the squash is soft and topping is crisp and lightly browned. Serve warm.
Nutrition Info per 1 serving: 242 calories, 14 g fat (12 g unsaturated), 4.5 g protein, 24 g carbohydrates, 4.5 g fiber
It's like you read my mind and knew I needed a butternut dessert that was healthy. Butternut is my current obsession so any healthy recipe I come across I am putting in a pile to try soon!
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