Motivation · Recipes

Butternut Squash Crisp

It is officially fall! Fall is my favorite season…the leaves are bright orange, the air is crist, my birthday is October 22nd 🙂 and Pumpkin is back on the shelves!

Shawn and I have been making pumpkin pancakes for breakfast on the weekends by mixing it in with some whole wheat pancake mix. It is so comforting and festive. Another joyful fruit of fall is the butternut squash! My local CSA gave me too many butternut squash this month and I needed a way to them that was a little more festive than just plain eating it. SO what can you make with one-too-many butternut squash, an apple past it’s prime, and some old-fashioned oats…Butternut Squash Crisp, a interesting twist on the old classic. This recipe is also a bit healthier with oats, less sugar and whole wheat flour. I just love to pack veggies into dessert!

Butternut Squash Crisp

2 cups butternut squash (peeled, cubed, boiled and mashed)

1/4 cup brown sugar

1 Tbps flour

1 egg

1 tsp milk

1 tsp vanilla

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1 apple chopped

2 carrots shredded


1 cup oats

1/3 cup bran

1/3 cup brown sugar

2 Tbsp whole wheat flour

1 tsp cinnamon

1/4 cup butter

Combine first set of ingredients and layer into a 8×8 baking pan. Combine topping ingredients and sprinkle on top. Bake for 40-45 minutes on 350 degrees.

This recipe is delicious on a cold evening if you warm it for 30 seconds in the microwave and scoop some vanilla fro-yo or ice cream on top! Enjoy!



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