Butternut Apple Crisp - cooking recipe

Ingredients

3/4 c. packed brown sugar, divided
2 Tbsp. lemon juice
1 tsp. ground cinnamon
1/2 tsp. salt
3 to 4 c. peeled, sliced, uncooked butternut squash (about 1 1/2 lb.)
1 (20 oz.) can apple pie filling
1/2 c. all-purpose flour
1/2 c. quick cooking oats
6 Tbsp. butter or margarine, softened

Preparation

Combine 1/2 cup brown sugar, lemon juice, cinnamon, salt, squash and pie filling.
Spoon into 10 x 6 x 2-inch greased baking dish.
Cover and bake at 375\u00b0 for 30 minutes.
Combine remaining ingredients until crumbly.
Sprinkle over squash mixture.
Bake uncovered about 45 minutes longer or until squash is tender. Serve warm.
Makes 8 servings.