Welcome! I hope you’re enjoying the December 2014 Virtual Vegan Potluck so far. Thanks for stopping by A. Cook in the Making!
For the dessert course of this year’s VVP, I’m bringing a Spiced Maple Butternut Crisp.
Featuring tastes and aromas that evoke late autumn and the holidays, this not-too-sweet dessert is warm and familiar but still a little unique. Plus, you can feel good about eating it because it’s technically made from a vegetable 🙂 Leftovers heat up very well and make a terrific breakfast too!
Spiced Maple Butternut Crisp
Vegan, dairy-free, soy-free; gluten-free option
1 medium butternut squash, peeled well and sliced into thin half moons (think apple slices)
1 tablespoon cornstarch
1 tablespoon orange zest
1 tablespoon freshly squeezed orange juice
1/3 cup pure maple syrup
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 tablepoons Earth Balance buttery spread (optional…use soy-free blend if necessary)
1/3 cup flour (all-purpose or gluten-free)
1 cup rolled oats (certified gluten-free if needed)
1/4 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup melted coconut oil or Earth Balance
Non-dairy vanilla ice cream (I use So Delicious Vanilla Bean coconut ice cream and it is divine)
Preheat oven to 375. Grease a 9 x 11 baking dish and set aside.
Place butternut squash slices in a large bowl. Add cornstarch, orange zest, orange juice, maple syrup, brown sugar, cinnamon, ginger, and nutmeg, and stir until well coated. Add mixture to prepared baking dish. At this point, if you wish, add Earth Balance on top, like so:
To make the topping, combine all ingredients and stir until well incorporated. Spread evenly over squash mixture. Cover baking dish with tin foil, poke a few holes in the top with a fork, then place in the oven and bake for 40-60 minutes, until the squash is easily pierced with a fork.
To serve: I recommend stirring this before serving, because a lot of the sweet gooey stuff tends to collect around the bottom. Once stirred, place in a bowl, top with vanilla ice cream, and enjoy!
If you would like a sweeter crisp: sprinkle an additional 1/4 cup of granulated sugar over the crisp while still warm and stir to incorporate.
To move on in the potluck and see what dessert Apsara has brought, follow this link to Eating Well Diary.
To go back and revisit Koren and Alana’s submission, follow this link to She Makes Magic.
17 thoughts on “Virtual Vegan Potluck: Spiced Maple Butternut Crisp”
Homey goodness! Thank you for sharing at this year’s Potluck!
And thank YOU Annie for everything you do!!
I love that you used butternut squash for dessert. Brilliant!
Thanks–it was a bit of a risk but I’m glad I tried it!
Very unique!!! Also would have never incorporated butternut into a dessert. Terrific idea! Thanks for bringing a compelling dish!
Thank you so much!
What a great fall recipe 🙂 Lovely idea to use ice cream and baking it. Happy VVP 🙂
The ice cream totally makes it. Happy (belated) VVP to you too!
Ashley! This is perfection! I’ve recently been loving Butternut Squash and was thinking of ways to use it in a dessert. It’s so sweet on it’s own, it seemed fitting to try out a dessert with it. Now I have a recipe and inspiration!
That’s awesome! Now that I’ve tried it once I’m eager to experiment some more. Let me know what you come up with!
Oh my gosh! I love the idea of making a sweet dish with butternut squash. This looks amazing, Ashley! Happy belated VVP!
Thanks, lady…same to you!
I love the idea of a butternut squash crisp!
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butternut is my favorite this season. the crisp sounds perfect!
I like the oats topping you’ve got there. Butternut squash is one of my favourite vegetables, especially when roasted. And I couldn’t say no to a maple orange seasoning!
This crisp would have been so enticing, I would have loved to make this! Next VVP 😀
Choc Chip Uru