Butternut Apple Crisp 3/4 cup packed brown sugar, divided 1 tsp ground cinnamon 1/2 tsp salt 2 lbs butternut squash, peeled, seeded, and thinly sliced (about 4 cups) 1 can (21 ounces) apple pie filling 2 tbsp lemon juice 1/2 cup flour 1/2 cup quick-cooking oats 6 tbsp cold butter, cubed In a large bowl, combine 1/2 cup brown sugar, the cinnamon and the salt. Add the squash, pie filling, and lemon juice. Pour into a greased 9 - inch square baking dish. Cover and bake at 350 F for 30 minutes. In a small bowl, combine the flour, oats, and the remaining brown sugar. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the squash mixture. Bake for 45-50 minutes longer or until the topping is golden brown and the squash is tender. Makes 9 servings
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