If quick, easy and delicious sound good to you about now…this Baked Butternut Maple Crisp needs to be on your holiday, or even weeknight, dinner table. Sweet, savory and a bit spicy, this may be your holiday go-to.
With so many holiday dishes requiring lots of prep time, isn’t it nice to have one that you can just throw together quickly and even bake ahead of time? This has become that one dish for me. If you can chop up a squash and mix a few ingredients in a bowl…you’re that much closer to being ready for the holidays.
What I love about this dish is the mix of flavors. A while back, I made this Five-Spice Roasted Butternut Squash. Honestly, that became my most favorite way to eat butternut. Five-spice is a lovely blend of cinnamon, anise, fennel, clove and Szechwan peppercorns. The sweet, warm spices compliment the butternut and dark, smokey maple so well.
So, my friends, whether you celebrate Thanksgiving or not, please know how thankful I am for all of you. Wishing you good health, much happiness and love.
- 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes
- 2 tablespoons butter, melted
- 1 tablespoon pure maple syrup
- ½ teaspoon five-spice powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Topping
- ½ cup rolled oats (not instant)
- ½ cup all-purpose flour
- ½ teaspoon five-spice powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 tablespoons dark brown sugar
- 3 tablespoons butter, melted
- Preheat your oven to 350 degrees. Butter a casserole dish lightly.
- Place the butternut cubes in your prepared casserole dish.
- In a small bowl, combine the butter, maple five-spice, salt and pepper. Drizzle the mixture over the butternut cubes and toss to coat evenly.
- In another small bowl, mix the topping ingredients. Sprinkle over the squash.
- Bake uncovered for 40 minutes or until the squash is tender and the topping is golden brown.
To make this gluten free, use an all-purpose gluten free flour in place of the all-purpose flour and be sure your oats are labeled "gluten free."
To make this vegan, replace the butter with a vegan spread or coconut oil.
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