3 c Butternut squash;
- peeled, sliced
3 c Tart apples;
- peeled, sliced
1 c Brown sugar; packed
1/4 ts Cloves
1 ts Cinnamon
2 ts Lemon juice
1 1/4 c All-purpose flour
1/2 ts Salt
6 tb Margarine; softened
1/3 c Nuts; chopped
Mix squash and apple slices with 1/2 cup brown sugar, cloves,
cinnamon, and lemon juice, tossing gently. Place in a shallow
casserole and bake at 350°F for 30 minutes. Combine remaining sugar,
flour, salt, and margarine until crumbly; add nuts. Spread evenly in
casserole dish. Bake for 40 minutes longer. Cut into wedges or bars.
May be topped with ice cream.
Recipe by Zucchini Cookbook by Nancy C. Ralston & Marynor Jordan, 1977
