Fall marks return of 'winter' squash

The natural sweetness of butternut squash makes it a wonderfully versatile ingredient.

This spiced and baked dish, for example, can be served as a sweet side alongside a roast and the traditional fixings or topped with ice cream for a delicious (and ever so slightly virtuous) dessert.

Feel free to substitute any nuts you prefer, or leave them out entirely.

SQUASH CRUMBLE
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Yield: 8 servings

FILLING
3 tablespoons brown sugar
1 tablespoon cornstarch
Pinch salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch chunks
3 baking apples (such as Granny Smith), peeled, cored and cut into small chunks

TOPPING
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon cinnamon
Pinch salt
5 tablespoons butter, cold
1/2 cup pecans

Procedure:
1. Preheat oven to 350 degrees. Coat 9-by-13-inch baking dish with cooking spray.
2. For filling, in small bowl, mix together brown sugar, cornstarch, salt, cinnamon and nutmeg. Set aside.
3. Bring large pot of water to boiling. Add squash and cook 5-6 minutes, or until just tender. Drain thoroughly.
4. In large bowl, mix squash and apples. Add brown sugar mixture, toss well, then transfer to prepared baking dish.
5. For topping, combine flour, sugar, cinnamon and salt in food processor. Add butter and pulse just until mixture resembles coarse crumbs. Add pecans and pulse to chop and combine.
6. Sprinkle topping evenly over apples and squash. Bake 45 minutes, or until squash and apples are tender.

Nutrition data per serving: 310 calories; 120 calories from fat (35 percent of total calories); 13 g fat (5 g saturated; 0 g trans fats); 20 mg cholesterol; 51 g carbohydrate; 4 g protein; 5 g fiber; 70 mg sodium.