Ingredients 1 medium butternut squash (about 2 1/2 pounds) 2/3 cup light brown sugar (packed) 1 teaspoon salt 1/2 teaspoon cinnamon 2 tablespoons rolled oats (quick or old-fashioned) 1 tablespoon flour 3 tablespoons butter (chilled)
Instructions 1. Preheat oven to 350 F. Butter and 11x7 inch baking dish or a shallow 2 quart casserole dish. 2. Quarter the squash lengthwise and cut off the ends. Peel it and scoop the seeds out, scraping with a spoom to get the extra fibers. Slice thinly and put the slices in a large bowl. 3. In a medium bowl, combine the brown sugar, salt, and cinnamon. Mix with a fork. Measure 3 tablespoons of the brown sugar and spice mixture and sprinkle over the squash slices; toss to coat. Add the squash to the prepared baking dish. 4. Add the oats and flour to the remaining brown sugar mixture. Cut in the butter with a fork, your fingers, or pastry blender until well combined. 5. Sprinkle the crumb mixture over the squash. Cover tightly with foil and bake for 45 to 55 minutes, or until the squash is fork-tender. Remove the foil and bake for about 10 minutes longer to crisp the topping.
Description The brown sugar and oatmeal topping go well with the squash
Notes We always have lots of butternut squash from the garden and I look for new ways to prepare it. We really enjoyed this preparation
Source The Spruce Eats
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