Roasted Squash Apple Crisp

American fruit crisps grew from simple farmhouse baking, topping seasonal produce with buttery oats. This version folds roasted butternut squash in with Honeycrisp apples, cinnamon, and nutmeg for a warm, spiced dessert with a golden crisp lid.

Serves 6 · 25 min prep · 60 min cook

Estimate for one serving

• 385 cal
• 5g protein
• 58g carbs
• 17g fat
• 3g fiber

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Ingredients

• 3 cups cubed butternut squash
• 3 medium Honeycrisp apples
• 1 tbsp fresh lemon juice
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp kosher salt
• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 8 tbsp cold unsalted butter
• 1/2 cup chopped pecans
• for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 10-inch cast-iron skillet or similar oven-safe baking dish.
2. 2Peel and cube the butternut squash into roughly 3/4-inch pieces, then toss on a sheet pan with a drizzle of oil and salt. Roast for 18–20 minutes until just tender and lightly caramelized at the edges; set aside to cool slightly.
3. 3Core and slice the apples into thin wedges, leaving the skins on for texture and color. Toss the apple slices with lemon juice in a large bowl to prevent browning.
4. 4Add the roasted squash cubes to the apples along with brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt. Gently fold until the fruit and squash are evenly coated and glossy.
5. 5Spread the fruit-squash mixture evenly in the prepared skillet, pressing lightly so it sits in a relatively even layer.
6. 6In a separate bowl, combine the oats, flour, and a pinch more salt. Cut the cold butter into small cubes and work it in with your fingertips or a pastry blender until the mixture forms clumps the size of peas.
7. 7Stir the chopped pecans into the oat mixture, then scatter the topping generously and unevenly over the fruit so some pieces stay chunky.
8. 8Bake the crisp on the center rack for 35–40 minutes until the topping is deep golden brown, the fruit is bubbling at the edges, and a knife slides easily through an apple slice.
9. 9Remove from the oven and let the crisp rest 10–15 minutes so the juices thicken slightly. Scoop warm portions into bowls and top with a scoop of vanilla ice cream while still hot.