SQUASH  CRUMBLE  (serves 4)

For the filling:


  • Brown sugar 1 ½ tbsh
  • Cornstarch ½ tbsp
  • Salt   a pinch
  • Cinnamon ¼ tsp
  • Nutmeg 1/8 tsp
  • Butternut squash  300 gms(cut into small pieces)
  • Baking apples(like granny smith) 300 gms (cut into small pieces)


For the topping:


  • Whole wheat flour ½ cup( preferable white- Trade Joes)
  • Brown sugar (granulated) ¼ cup
  • Cinnamon ¼ tsp
  • Salt  a pinch
  • Butter cold  2 ½ tbsp
  • Pecans ¼ cup


  1. Heat the oven to 350 F.
  2. Coat a 10 -by -9 baking dish with cooking spray.
  3. To make the filling, in a small bowl, mix together the brown sugar, cornstarch, salt, cinnamon and nutmeg . Set aside.
  4. Bring a large pot of water to a boil. Add the squash and cook for 5 to 6 mins, or until just tender. Drain thoroughly.
  5. In a large bowl, mix the squash and apples. Add the brown sugar mixture, toss well and then transfer to the prepared baking dish.
  6. To make the topping, in a food processor, combine the flour, sugar, cinnamon, and salt. Add the butter and pulse just until the mixture resembles coarse crumbs. Add the pecans and pulse more to chop and combine.
  7. Sprinkle the topping evenly over the apples and squash. Bake for about 30-mins, till the topping is light brown, and the apples and squash are tender.
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