Baked Butternut Maple Crisp
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.
Servings 6
Ingredients
- 1 medium butternut squash peeled, seeded and cut into 1-inch cubes
- 2 tablespoons vegan butter melted
- 1 tablespoon pure maple syrup
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Topping
- 1/2 cup rolled oats not instant
- 1/2 cup all-purpose flour
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons dark brown sugar
- 3 tablespoons vegan butter melted
Instructions
- 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.
Notes
To make this ahead, bake for just 35 minutes, cool and refrigerate. When ready to serve, remove the casserole from the refrigerator and allow to sit at room temperature for at least 30 minutes. Bake in a 350 degree oven to warm up for 15 minutes or until heated through.
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."