This recipe brings together the comforting flavors of fall with nourishing ingredients. Butternut squash provides beta-carotene, which the body converts to vitamin A, while apples, rolled oats, nuts and flaxseed contribute to good digestion and add a great crunch!
Serves 12
Serving size- 3/4 cup
1 medium butternut squash, peeled, seeded and cubed (can buy already peeled and cubed)
4 small apples, peeled, seeded and cubed
1 cup golden raisins (optional)
1/4 cup brown sugar
1/4 cup apple juice
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
1 teaspoon vanilla extract
1 cup rolled oats (i.e. Quaker oats)
1/2 cup chopped walnuts or pecans
1/4 cup ground flaxseed (flaxseed meal)
1/4 cup unsalted butter, room temperature
Preheat oven to 400F.
In a large mixing bowl, combine butternut squash, apples, raisins, brown sugar, apple juice, cinnamon, nutmeg, salt, and vanilla extract. Use a wooden spoon to toss ingredients together until evenly coated with spices.
Pour mixture into a 9 x 13 casserole/baking dish.
In a medium bowl, combine oats, walnuts and flaxseed meal. Use a pastry blender or fork to cut butter into the oat mixture until it resembles coarse breadcrumbs. Spread evenly over the spiced butternut squash and apple mixture.
Cover casserole dish with foil, place on center oven rack and bake for 50 minutes. After 50 minutes, remove foil and continue to bake an additional 15 minutes or until the top is golden and the butternut squash and apples are tender.
Allow to rest on cooling rack for at least 40 minutes before serving.
