Butternut Squash Crisp for the Holidays

Some holiday flavors are classic. Pumpkin spice. Chocolate Peppermint. Turkey and cranberry. But sometimes you crave a holiday flavor that’s off the beaten path. Like cardamom caramel brittle. Or maple fudge. Or this butternut squash crisp! Subtly sweet and loaded with apples, cranberries, and oats, it hints at a more traditional holiday apple crisp with a unique earthy twist! 

Baking with Butternut Squash 

Maybe you’re looking to go a little more gourmet this holiday season. Maybe you’re trying to sneak more veggies into your everyday recipes. Maybe you’re burnt out on all the extra-decadent, sugar-loaded (admittedly delicious) desserts that abound this time of year. 

Or maybe you’re just nuts for squash! For me, once those leaves turn in the fall, I can’t get enough butternut squash until the cherry blossoms come back in the spring. I’m a sucker for a velvety butternut squash bisque, creamy butternut squash risotto, and comforting butternut squash pasta. (Have you ever had giant butternut squash ravioli with frizzled sage? To die for!) 

Somewhere between a sweet potato and a pumpkin on the flavor scale, butternut squash lends itself so well to both sweet and savory dishes.

It has an earthy, some say slightly nutty taste that is reminiscent of a sweeter pumpkin. They tend to be large and fairly easy to handle, which makes them great for roasting, peeling and steaming, or baking. (It’s certainly easier to peel than acorn squash, and easier to scoop out the seeds than a pumpkin!) 

If you’re a fan of the earthy flavor and want to start baking with more butternut squash, you could substitute or supplement it in almost any recipe that calls for pumpkin—like these incredibly delicious pumpkin cheesecake bars! You could also throw it in as an interesting addition to apple desserts, like this spicy orange apple crumble.

In today’s butternut squash crisp recipe (or recipes), the butternut squash gets to shine in equal measure with the apples, seasoned with warming holiday spices and your favorite sweetener, and topped with a foolproof crumble topping! 

Tale of Two Crisps 

Today we are bringing you two different, tailor-made crisp options. They are both delicious, both easy to modify, and both fairly simple to assemble. I just couldn’t choose between the two. 

I am, at heart, an indecisive creature. I also like to make sure the recipes I provide are customizable so they can appeal to as wide a range of people as possible. So in classic fashion, I started with two concepts for the butternut squash crisp, couldn’t choose between them, and now I’m giving you both! 

They are in many ways similar—same basic ingredients, mix-and-match flavor palates—but the version you choose will depend entirely on your own tastes! 

Here are some of the primary differences: 

Texture: Creamy vs Layered 

One recipe calls for roasting the squash first, then scooping out the flesh and using it as a base for your sliced apples. This version has a creamier, more velvety texture that I find absolutely divine paired with a scoop of melty vanilla ice cream. (Or get crazy and make yourself a batch of Earl Grey cardamom ice cream. The combination of the crisp and cream would be mind-blowing!) 

The second calls for a more structured approach: peeling your squash and slicing it thin, then alternatively layering it with your sliced apples. This version is more like a classic apple pie filling, if you like your apple pie with thin slices rather than hefty chunks. (Or maybe you prefer your apple pies with a cinnamon swirl… I can’t say I would blame you!)  

Whatever texture you prefer, choose your own adventure, and then it’s on to the next choice! 

Spices: Classic or Gourmet 

When it comes to holiday spices, I can never decide (big surprise) whether to keep it simple or pull out all the stops. 

When making a crisp, only one spice is truly essential, and that is cinnamon. 

If you’re going for a classic holiday combo, you can’t go wrong with cinnamon and a dash of nutmeg. 

For those occasions when you want to get a little fancier, there are a handful of other wonderful spices that don’t always get the spotlight during the holiday season. 

Clove and allspice both give a grounded, spicy nuance that is lovely with both the squash and the apple. 

Ginger adds a nice bit of zing and gentle heat if you like to season with a heavy hand.

Cardamom is aromatic, complex, and all-around incredible. If it’s not yet in your spice cupboard, it’s definitely worth exploring. (And if you can’t justify a new purchase for just one recipe, check out the aforementioned cardamom caramel brittle and cardamom ice cream, or this gorgeous braided cardamom bread this delightfully moist brown butter cardamom banana bread, or this simple and zesty citrus carrot jam with ginger and cardamom! ) 

Any or all of these spices would be a welcome addition to your butternut squash crisp! It simply depends on what you have in your cupboard, and what flavor profile you find most appealing. (When in doubt, I like to hold an ingredient that I’m considering adding to a recipe close to the already-combined ingredients and give it a smell. If the aromas blend nicely, the flavors will as well!) 

Sweetness: Earthy, Sugary, or a Little Bit of Both 

This crisp gives you a lot of freedom to play around with sweeteners. 

You could keep it classic with granulated or brown sugar. 

You could use maple syrup for a darker, more robust, and earthy flavor to compliment the (initially) savory squash. You could even add some depth with a drizzle of molasses. 

If you like a natural sweetener that still packs an extra-sweet punch, honey is a wonderful option. 

For a pleasant creaminess that is both sweet and subtly earthy, I like sweetened condensed milk in the roasted squash option. When thoroughly mixed with the softened flesh of the squash, it not only sweetens the dish but also contributes to a lovely, luscious texture. It may not work as well in the layered option, but for the roasted version, it was a sweet treat that was hard to beat!  

Depending on your tastes and dietary restrictions, one or a combination of any of these sweeteners will take your squash from savory to sweet in no time. (Though if you are in the market for a savory butternut squash dish, this casserole or this tart with caramelized onions and a curried crust are both knock-out options!) 

Squash Treat with a Spot of Tea 

To make the most of your butternut squash crisp, serve it with your favorite tea! The flavors would pair most naturally with a black or herbal tea but follow your heart (and your palate). 

The spices in the crisp (no matter which combination you choose) would be well-complimented by a warming chai. Maybe as a latte or as a creamy cocktail. 

A hearty pu-erh like Red Velvet or Rainy Day is almost like a liquid baked good itself—a sturdy, complex cuppa to accompany your crisp! 

A nice nutty Oolong like Maple Pecan or Toasted Nut Brulee would play up the additions in your crumble topping (if you choose to include them) and draw out the spices in the dessert. 

I personally loved the crisp paired with a creamy vanilla black tea like Vanilla Latte with cardamom and vanilla essence, or Housewarming Blend (also called vanilla creme brulee tea), with jasmine flowers and vanilla essence! 

If you want to lean into the sweetness of the dessert (or hold back in the dessert itself and supplement with a sweeter tasting tea), try Sweet Spot Butterscotch black tea, Toasted Marshmallow decaf black tea, or Vanilla Sugar Cookie herbal dessert tea!

Brew up a pot of your favorite blend, serve up a slice brimming with butternut squash, apples, cranberry, and oats, and enjoy!