Butternut Squash Bake with Cranberry Oatmeal Crumble Recipe

By CarolineNGa

Ingredients

• BUTTERNUT SQUASH:
• 1 small butternut squash, quartered and seeded
• 3 tablespoons Carlini Extra Virgin Olive Oil, divided
• 1 orange, zested and juiced
• 1/4 teaspoon Stonemill Essentials Iodized Salt
• 1/4 teaspoon Stonemill Essentials Ground Black Pepper
• 1 teaspoon Stonemills Essentials Pumpkin Pie Spice*
• 1/2 teaspoon Stonemill Essentials Paprika
• 2 tablespoons Berryhill Honey
• Carlini Canola Cooking Spray
• CRANBERRY OATMEAL CRUMBLE:
• 1/4 cup Baker's Corner Brown Sugar
• 1-1/2 cups Millville Old Fashioned Oats
• 1 cup cranberries, frozen

Preparation

Step 1

Preheat oven to 375°.

Lightly coat butternut squash with 1 tablespoon olive oil. Place cut side down on a parchment-lined baking sheet. Bake in oven for 45 minutes or until fork tender. Allow to cool slightly. Remove flesh of butternut squash and place in blender along with the rest of butternut squash ingredients.

Lightly coat a casserole dish with cooking spray. Transfer squash mixture to the dish.

In a blender, combine crumble ingredients, pulse until pea size. Spread evenly over the squash mixture. Drizzle with remaining 2 tablespoons olive oil. Bake for 20 minutes until mixture is bubbling and crust is golden.
Yield: 6 servings.