clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

CARE Breakfast: Butternut Squash and Apple Crumble with Cottage Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Recipe adapted from McKenzie Hall, Food & Nutrition Magazine 2016, Photo Copyright Food& Nutrition Magazine Dec 2016

This recipe makes my meal plan often because 1) I shop at Costco often and pre-cut squash and apples often make my cart, 2) in about 20 minutes I have 8 breakfasts ready for the oven, 3) it actually tastes good cold, too, making it on-the-go friendly, 4) I LOVE baked fruit, and 5) the nutrition! The bake is especially rich in soluble fiber and vitamin A (needed to help your cells divide, grow, and replicate). This recipe also tastes great with pears and/or in combination with apples.

  • Total Time: 1 hour 35 minutes
  • Yield: 8 1x


  • 7 cups cubed butternut squash, (1, 2 lb package of peeled and pre-cut)
  • 4 small apples, (2″ dia) cored and diced
  • 1/2 cup raisins
  • 1/3 cup water
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 cup old fashioned rolled oats
  • 2 tablespoons butter, room temperature

Served on the Side
4 cups full fat cottage cheese (1/2 cup per serving)


  1. Preheat oven to 400°F.
  2. Lightly grease a 9×13 inch baking dish (I use spray coconut oil which is good for high temp cooking) or about 1 tsp of butter for the whole dish). Set aside.
  3. In a large mixing bowl, combine butternut squash, apples, raisins, water, and spices (including vanilla extract).
  4. Toss ingredients together until evenly coated with spices. Pour mixture into baking dish.
  5. In a medium mixing bowl, add oats and use hands to knead butter into the mixture. Spread evenly over the spiced butternut squash and apple mixture.
  6. Cover baking dish with foil, place on center oven rack and bake for 50 minutes. After 50 minutes, remove foil and continue to bake an additional 15 minutes or until the top is golden and the butternut squash and apples are tender.


  • I like to use a Vidalia Chop Wizard, even for the pre-cut squash. Though not necessary, it does make more uniform sized pieces of squash and fruit for even cooking.

  • Author: Teri Rose, MS, LN, OblSB
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Breakfast
  • Method: oven
  • Diet: Vegetarian


  • Calories: 316
  • Sugar: 20g
  • Sodium: 494mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 9g
  • Protein: 15g
  • Cholesterol: 26mg


Not recently active