Ingredients
Scale
- 7 cups cubed butternut squash, (1, 2 lb package of peeled and pre-cut)
- 4 small apples, (2″ dia) cored and diced
- 1/2 cup raisins
- 1/3 cup water
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup old fashioned rolled oats
- 2 tablespoons butter, room temperature
Served on the Side
4 cups full fat cottage cheese (1/2 cup per serving)
Instructions
- Preheat oven to 400°F.
- Lightly grease a 9×13 inch baking dish (I use spray coconut oil which is good for high temp cooking) or about 1 tsp of butter for the whole dish). Set aside.
- In a large mixing bowl, combine butternut squash, apples, raisins, water, and spices (including vanilla extract).
- Toss ingredients together until evenly coated with spices. Pour mixture into baking dish.
- In a medium mixing bowl, add oats and use hands to knead butter into the mixture. Spread evenly over the spiced butternut squash and apple mixture.
- Cover baking dish with foil, place on center oven rack and bake for 50 minutes. After 50 minutes, remove foil and continue to bake an additional 15 minutes or until the top is golden and the butternut squash and apples are tender.
Notes
- I like to use a Vidalia Chop Wizard, even for the pre-cut squash. Though not necessary, it does make more uniform sized pieces of squash and fruit for even cooking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Breakfast
- Method: oven
- Diet: Vegetarian
Nutrition
- Calories: 316
- Sugar: 20g
- Sodium: 494mg
- Fat: 8g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 26mg