Hello Friends, Amy here with my new favorite way to enjoy winter squash. Some years I find myself with manageable butternuts or stringy cushaws that I only want to puree for soups or sweet dishes. But this year Tucson CSA had Fairytale, Cinderella, Red kuri, and various hubbards all sweet and smooth textured! Also, this fall the apples were so crisp and flavorful that I never got around to making apple crisp. To make up for this, I decided to give winter squash the apple crisp treatment.
I started by dropping a hard shelled winter squash on the patio floor. Crack!
I then scooped out the seeds, cut the skin off, and trimmed the ragged portions that bordered the central cavity. (The inner trimmings simmered in a small amount of water until tender and ended up pureed for another project.) I made the tidy pieces of raw squash into cubes and placed them in a buttered baking dish. I gave those a head start in a 350 degree F oven while I made the topping.
I never use a recipe for the topping but it works. It is different every time but still totally delicious. In the food processor I pulse together about 2 cups of oatmeal, 6 tablespoons butter, a handful of walnuts, brown sugar to taste and a dash of salt and cinnamon. If the mixture seems very dry, I add more butter or a bit of liquid (maybe some mesquite broth). Anything from wet sand to drop biscuit dough will be fine. I like to leave it coarse, but it can be blitzed if you prefer. Coconut oil works in place of the butter beautifully. Basically this is granola, which makes a great substitute for all the other ingredients. In the past I’ve added mesquite meal and different sweeteners and spices. Seriously, just go for it. It is not expected to rise or stay together anyway. Who says baking is not improvisational!
I spread this over the not quite tender squash and put in back in the oven. When the top is browned and the squash tender, it is ready. Serve hot or room temperature for dessert or breakfast. Vegetables in every course, YUM!
4 thoughts on “Sweet Squash Crisp”
I would never think of using squash for a crisp. Great idea.
You’ve inspired me to do this savory too, maybe topping adds animal fat, chile, mole powder (heehee), mmmmm…
Barbara Rose Bean Tree Farm Tucson AZ beantreefarm.com
“Because we can not understand nature’s intelligence does not mean she isn’t speaking to us.”
On Fri, Jan 22, 2021 at 8:26 PM Savor the Southwest: wrote:
> Savor Blog Partners posted: ” Hello Friends, Amy here with my new favorite > way to enjoy winter squash. Some years I find myself with manageable > butternuts or stringy cushaws that I only want to puree for soups or sweet > dishes. But this year Tucson CSA had Fairytale, Cinderella, R” >
What a great idea. I had a Cinderella this year, also, and was surprised at how sweet it is.
It is weird that so many of these that are used to ‘decorate’ porches get discarded. Even pumpkins get discarded, and much more commonly (since they are more common). I used to collect pumpkins from the neighboring apartment buildings where I lived in town, and then can them. I did not know what to do with the other winter squash, but did not get them anyway.