Virtual Vegan Potluck: Spiced Maple Butternut Crisp

Welcome!  I hope you’re enjoying the December 2014 Virtual Vegan Potluck so far.  Thanks for stopping by A. Cook in the Making!
vvpLOGO
For the dessert course of this year’s VVP, I’m bringing a Spiced Maple Butternut Crisp.
 photo VVP015_zpse8c2e71f.jpg
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
Serves 8-12

Ingredients
For squash:
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)

For topping:
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

For serving:
Non-dairy vanilla ice cream (I use So Delicious Vanilla Bean coconut ice cream and it is divine)

Directions
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:
 photo VVP012_zps31f4ee59.jpg
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.
 photo VVP013_zps530a5554.jpg

go_forward-300x243
To move on in the potluck and see what dessert Apsara has brought, follow this link to Eating Well Diary.

go_bck-300x257
To go back and revisit Koren and Alana’s submission, follow this link to She Makes Magic.

Happy Potlucking! photo VVP014_zps91470cd2.jpg

Advertisements

17 thoughts on “Virtual Vegan Potluck: Spiced Maple Butternut Crisp

  1. 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!

  2. Pingback: Favorites from the 2014 Virtual Vegan Potluck | A.Cook in the Making

  3. 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!

Talk to Me--I Love Reading Your Comments!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s