This comforting dessert marries the sweetness of baked apples with the earthy, nutty flavors of roasted butternut squash, creating a dish that is both satisfying and nutritious.
Ingredients
Scale:
2 cups butternut squash, peeled and cubed
3 medium apples (such as Honeycrisp or Granny Smith), peeled, cored, and sliced into thin wedges
1 tablespoon olive oil
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons maple syrup or honey (optional)
1 cup rolled oats
1/2 cup almond flour (or any flour of your choice)
1/4 cup coconut sugar (or brown sugar)
1/4 cup melted coconut oil or butter
1/4 teaspoon salt
1/2 cup chopped nuts (walnuts or pecans)
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, toss the cubed butternut squash with olive oil, cinnamon, nutmeg, and a pinch of salt until evenly coated. Spread the mixture evenly in a greased 9x13 inch baking dish.
Layer the sliced apples over the butternut squash. Drizzle with maple syrup or honey if using, then mix gently to combine.
In a separate bowl, combine rolled oats, almond flour, coconut sugar, melted coconut oil, and salt. Stir until well mixed, then fold in the chopped nuts.
Evenly sprinkle the oat topping over the layered squash and apples.
Place the dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the squash is tender.
Allow the bake to cool for about 10 minutes before serving.
