Categories: Vegetables- Squash
Ingredients
- 2 medium butternut squash
- 2 medium cooking apples, chopped
- 2 Tbsp. orange juice
- 1/2 tsp. ground cinnamon, divided
- 1/4 cup plus 2 Tbsp. firmly packed brown sugar, divided1 Tbsp. butter or margarine
- 2 Tbsp. chopped pecans
- 1 tsp. all-purpose flour
Directions
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Cut squash in half; remove seeds and fibers. Cover each half with heavy-duty plastic wrap, and arrange about 1 inch apart in microwave oven.
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Microwave at high for 12 to 15 minutes or until soft to the touch, rearranging after 7 minutes. Let squash stand 3 minutes. Scoop out pulp, leaving shells intact; chop pulp, and set aside.
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Combine apples, orange juice and 1/4 tsp. cinnamon in a 1-quart casserole. Cover with heavy-duty plastic wrap.
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Microwave at high for 3 to 5 minutes or until apples are tender, stirring after 2 minutes. Add squash pulp and 2 Tbsp. brown sugar, mixing well. Spoon into squash shells, and place in a 12 × 8 × 2 inch baking dish.
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Place butter in a small microwave-safe bowl. Microwave at low for 30 to 45 seconds or until softened. Add 1/4 cup brown sugar, pecans, flour, and 1/4 tsp. cinnamon; mix well. Sprinkle topping evenly over apple filling. Microwave at high for 2 to 3 minutes or until topping melts, turning dish after 1 minute.