Ingredients:

  • 3 lbs butternut squash, peeled and cubed (1-inch pieces)
  • 2 cups Granny Smith apples, peeled and cubed (1-inch pieces)
  • 1 medium yellow onion, coarsely chopped
  • 2 tbsp olive oil
  • 1/4 cup maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup almond flour
  • 3 tbsp unsalted butter, melted
  • 2 tbsp brown sugar
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the cubed butternut squash, apples, and onions.
  2. Whisk together the olive oil, maple syrup, cinnamon, ginger, salt, and pepper. Pour the glaze over the vegetables and toss thoroughly until evenly coated.
  3. Transfer the vegetable mixture into a 9x13-inch baking dish, spreading it into an even layer, and bake for 30 minutes.
  4. While the vegetables bake, mix the almond flour, melted butter, brown sugar, and salt in a small bowl until crumbly.
  5. Remove the dish from the oven, sprinkle the crumb topping evenly across the surface, and return to the oven for another 25 minutes until the squash is velvety and the topping is deep mahogany brown.