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Ingredients:
- Butter for greasing pan
- 1 medium butternut squash, about 2 1/2 pounds
- 2/3 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1 scant teaspoon salt
- 1 tablespoon flour
- 2 tablespoons rolled oats, quick or old-fashioned
- 3 tablespoons cold butter
Preparation:
Quarter the squash lengthwise and cut off ends.Peel and scoop seeds out. Slice thinly and put in a large bowl.
In a medium bowl, combine the brown sugar, cinnamon, nutmeg, and salt. Combine with a fork. Measure 3 tablespoons of the brown sugar mixture and sprinkle over the squash slices; toss to coat. Turn squash into the prepared baking dish.
Into the remaining brown sugar mixture, add the flour and oats. Cut in the butter until well combined. Sprinkle the crumb mixture over the squash. Cover tightly with foil and bake for 45 to 55 minutes, or until the squash is fork tender. Remove the foil and bake for 10 minutes longer.
Serves 6 to 8.
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