Recipe: Squash Crumble (squash and apple casserole with cinnamon-pecan topping)

SQUASH CRUMBLE

FOR THE FILLING:
3 tablespoons brown sugar
1 tablespoon cornstarch
1 Pinch salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 butternut squash (about 2 pounds) peeled, seeded and cut into 1-inch chunks
3 baking apples (such as Granny Smith) peeled, cored and cut into small chunks

FOR THE TOPPING:
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1 Pinch salt
5 tablespoons butter, cold
1/2 cup pecans

Heat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

TO MAKE THE FILLING:
In a small bowl mix together the brown sugar, cornstarch, salt, cinnamon and nutmeg. Set aside.

Bring a large pot of water to a boil. Add the squash and cook for 5 to 6 minutes or until just tender. Drain thoroughly.

In a large bowl, mix the squash and apples. Add the brown sugar mixture; toss well, then transfer everything to the prepared baking dish.

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 to chop and combine.

Sprinkle the topping evenly over the apples and squash.

Bake for 45 minutes, or until the squash and apples are tender.

Makes 8 servings
Source: Mollie Katzen, Detroit Free Press, January 2012