Okay, I am done tormenting you a la Ryan Seacrest. It’s time to give thanks!
The winner of Mommy Dish Side Dish Slut contest is…Kim Checkoway! Her Butternut Squash and Apple Crisp capitalizes on what’s in season with a distinctive twist that delights the palate. And it’s easy to prepare– even if you’ve already had a glass or two of Mommyjuice.
So, Kim, you’re the Head ‘Ho of the Mommy Dish Side Dish Slut contest. You don’t have to brag to your husband about your new title (though maybe he’d like it for one night…just sayin’). Congratulations, and keep cooking!
Butternut Squash and Apple Crisp
1 small butternut squash (about 2-21/2 lbs)
2 tart apples
1/2 cup brown sugar, firmly packed
4 tablespoons butter, cold
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Butter a 2-2 1/2 quart baking dish. Heat oven to 350. Peel, seed, and cut squash into small pieces (obviously you can buy the squash already cut). Core the apples; peel and cut into thin slices. Toss squash and apples together. Transfer squash and apple slices to the prepared baking dish.
Combine brown sugar, flour, salt, cinnamon, and nutmeg; cut in butter with fork or pastry cutter until crumbly. Sprinkle crumbs over sliced squash and apples. Cover tightly with foil and bake at 350 for 50-60 minutes or until squash is tender. I found it actually took about 75 minutes before it was ready. Enjoy!