Sweet and surprisingly hearty for a dessert, this actually makes an amazing breakfast as well. The squash and apples don’t need much sweetening since they gain so much when they bake, so there is just a bit of maple syrup to enhance their natural flavor. And then the crunchy crispy top, contrasted with the soft sweet filling, well, it’s perfect.
This crisp is a cinch to make, the hardest part is slicing the butternut squash, but if you have a good mandoline, it will go easy. I used Fuji apples, but feel free to use your favorite kind. Enjoy!