See that beautiful squash right up there? That, my friends, is what is known as a “sweet meat squash.” Ask me how I know this? Because I grew it – intentionally by mistake. 😉 See, I was so excited this spring about getting my garden planted in my new raised garden beds that my husband made me, that I neglected to carefully mark everything I planted. So when this bad boy came up, I could not for the life of me figure out what it was. Hence, the picture you are now viewing. I put it out there for all to see, trying to find someone who would recognize it in all it’s glory. After endless searching, I finally figured it out. Sweet. Meat. Squash. Why do you care? Because it is delicious, I tell you. Delicious. Better than pumpkin. No joke. Both my husband and my father-in-law termed it “the best squash they’ve ever had.” So my “mystery squash” turned into a pleasant surprise. We’ve been eating it just roasted, with a bit of butter, salt and pepper. That’s all it needs. However, the other night, I roasted up a bunch and we just weren’t getting to it as much as I’d like. I didn’t want it to go to waste, so I went off of a similar recipe, and came up with this:
I’m calling it “Pumpkin Apple Crisp,” even though it’s really “Squash Apple Crisp.” I figured not too many people would like the sound of squash and apples together in a crisp. Even though, technically, pumpkin IS a squash. Feel free to substitute pumpkin, if you’d like. 😉 Super easy, super good.
Pumpkin Apple Crisp
3 C cooked, mashed squash (or pumpkin ;))
1/2 C applesauce (I used homemade; you could also substitute 3 medium apples, peeled and sliced)
1/4 C brown rice syrup (or nasty, heavily processed light corn syrup – whatever suits your fancy. ;))
2 T lemon juice
3/4 C brown sugar
1 T arrowroot powder (or cornstarch)
1/2 t salt
1-2 t cinnamon
1/2 t nutmeg
1/2 t cloves
1/2 C whole wheat flour
1/2 C oats
1/4 C brown sugar
4 T coconut oil (or 6 T butter)
~Mix together squash (pumpkin) and applesauce or apples; set aside. In a small bowl, combine remaining ingredients. Add to squash mixture, and place in a greased 9in deep dish pie plate, or 9x13in baking dish.
Combine topping ingredients until mixture resembles coarse crumbs; sprinkle over squash. Bake at 350, 35-40min, or until lightly browned. (if using apples instead of applesauce, bake until apples are tender)
There you go. Let me know what you think. Oh, and I have extra sweet meat seeds, if you’d like to try it out in next year’s garden. Just leave me a comment, and I’ll get them to you, or I can let you know how to order some. Enjoy!