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.
1medium butternut squashpeeled, seeded and cut into 1-inch cubes
1tablespoonpure maple syrup
1/2teaspoonground black pepper
1/2cuprolled oatsnot instant
1/4teaspoonground black pepper
3tablespoonsdark brown sugar
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 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."
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com