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Parve
Easy
1 Hour, 5 Minutes
Diets 
Delicious fall flavours combine to make this dish – but the question is whether it’s a side dish or a dessert!
4 cups cubed squash and chopped apple
1/4 cup pomegranate seeds (optional)
3 tablespoons brown sugar
juice of 1/2 lemon
1/2 tablespoon Gefen Cornstarch
1 teaspoon pumpkin pie seasoning
1/2 cup large flake oats
1/2 cup plus 1 tablespoon Shibolim Whole Wheat Flour
1/2 teaspoon pumpkin pie seasoning
1 egg
1/4 cup oil
1/4 cup brown sugar
1 teaspoon Gefen Vanilla
1/2 teaspoon salt
1 teaspoon Haddar Baking Powder
Preheat oven to 350 degrees Fahrenheit.
Mix together squash, apple, pomegranate seeds, brown sugar, lemon, cornstarch and pumpkin pie seasoning. Pour into the bottom of a pie dish.
Mix together topping ingredients and drop in clumps over squash mixture.
Bake for about 60 minutes.
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Does this recipe work better with acorn squash or butternut squash?
Either! Acorn squash and butternut squash are both winter squashes with similar sweet and nutty flavors, although acorn squash tends to be milder. Butternut squash is larger and has smooth, moist flesh with a buttery feel, while acorn squash is smaller and has a denser, more fibrous texture.
Can you guide as to about how many apples or squash equals 4 cups?
1 small/medium apple is about 3/4-1 cup- depending on the size.