Photo of Maple-Flavoured Butternut Squash Crisp by WW

Maple-Flavoured Butternut Squash Crisp

Points® value
Total Time
1 hr 35 min
15 min
1 hr 20 min
In this wonderful holiday side dish, apples, butternut squash and cranberries are seasoned and then baked under a buttery bread-crumb crust.


Butternut squash

9 cup(s)

Butter flavour cooking spray

1 spray(s)


1 large, sweet-variety, peeled, cut into 1/2-inch dice

Fresh cranberries

1 cup(s), fresh

Maple syrup

3 tbsp(s), divided

Fat-free skim milk

2 tbsp(s)

Table salt

¼ tsp(s)

Black pepper

¼ pinch(es)

Curry powder

½ tsp(s)

Salted butter

1 tsp(s)

Dried plain breadcrumbs

1 tbsp(s), coarse-style, whole-wheat variety


  1. Preheat oven to 400ºF.
  2. Cut squash in half lengthwise and then cut each piece crosswise in half again; remove seeds. Place squash, skin-side down, in a shallow roasting pan; coat with cooking spray. Roast until fork-tender, about 50 to 60 minutes; remove and set aside until squash is cool enough to handle. Reduce oven temperature to 350ºF. (Note: To boil squash instead of roasting it, place squash in a large pot and pour in enough water to cover it. Bring to a boil and cook until fork tender, about 30 minutes; drain well and set aside until squash is cool enough to handle.)
  3. While squash is cooking, combine apple, cranberries and 2 tablespoons of maple syrup in a medium-size heavy-bottomed pot; cover and cook over medium heat until cranberries are a pulp and apples are almost tender, about 7 to 10 minutes. (Note: Check apples halfway through cooking. If mixture is dry, add 1 tablespoon of apple juice.)
  4. Once squash has cooled, peel squash and place in a blender with remaining tablespoon of maple syrup, milk, salt, pepper and curry powder; puree. Spoon squash mixture into a shallow 9-inch glass pie plate or casserole dish; gently spread apple mixture over squash.
  5. Melt butter in small skillet over medium-high heat. Off heat, add bread crumbs to skillet and coat with cooking spray. Sauté crumbs for 2 minutes to coat; sprinkle over apples. Bake until bread crumbs are browned and squash is hot, about 20 minutes. Slice into 6 pieces and serve.