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Photo of Maple-flavored butternut squash crisp by WW

Maple-flavored butternut squash crisp

4
Points®
Total Time
1 hr 35 min
Prep
15 min
Cook
1 hr 20 min
Serves
6
Difficulty
Moderate
In this wonderful holiday side dish, apples, butternut squash, and cranberries are seasoned and then baked under a buttery breadcrumb crust. The squash is roasted first—caramelizing the outside while creating a tender, creamy interior—before being pureed with seasonings and milk. The puree is spread in the baking dish, then topped with the sweetened cranberry and apple mixture. The buttery toasted breadcrumbs sprinkled over the top add a satisfying contrasting crunch. Look for butternut squash that are heavy for their size with no bruises or deep cuts in its skin. It is at its best from early fall through the winter.

Ingredients

Raw butternut squash

1 medium

Butter-flavor cooking spray

1 spray(s)

Apple

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

Fresh cranberries

1 cup(s), whole, fresh

Maple syrup

3 Tbsp, divided

Fat free skim milk

2 Tbsp

Table salt

¼ tsp

Black pepper

¼ tsp

Curry powder

½ tsp

Salted butter

1 tsp

Dried plain breadcrumbs

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

Instructions

  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 sides 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.

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