Apple And Squash Crisp

• 3/4 cup packed brown sugar, divided
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 pounds butternut squash, peeled, seeded and thinly sliced (about 4 cups)
• 1 can (21 ounces) apple pie filling
• 2 tablespoons lemon juice
• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking oats
• 6 tablespoons cold butter, cubed

1. In a large bowl, combine 1/2 cup brown sugar, cinnamon and salt. Add squash, pie filling and lemon juice.
2. Pour into a greased 9-in. square baking dish. Cover and bake at 350u0b0 for 30 minutes.
3. In a small bowl, combine the flour, oats and remaining brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over squash mixture.
4. Bake 45-50 minutes longer or until topping is golden brown and squash is tender.

brown sugar, ground cinnamon, salt, butternut squash, apple pie filling, lemon juice, allpurpose, oats, cold butter

Taken from www.tasteofhome.com/recipes/apple-and-squash-crisp/ (may not work)