Butternut Squash Apple Blossoms
10
Minutes
Prep Time
30
Minutes
Cooking Time
40
Minutes
Total Time
4
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Butternut Squash Veggie Sheets
- 4 Granny Smith Apples, peeled and sliced
- 1/3 Cup Sugar
- 5 Tbsp. Water
- 3 Tbsp. Butter
- 2 Tsp. Cinnamon
- 1 ½ Tbsp. Cornstarch
- ¼ Cup Walnuts
- Cinnamon, sprinkle
Directions
- On an oven pan, place parchment paper, add Butternut Squash Veggie Sheets, brush melted butter on one side of each sheet, and place in the oven at 350 degrees for 10 minutes, until soft. Let cool.
- In a pot, over medium heat, add butter, once melted, add cinnamon, apples, sugar and 3 Tbsp. water, mix well. Cover and stir on occasion, until apples are slightly soft.
- In a bowl combine cornstarch and 2 Tbsp. water, mix well. Add to Apple mixture, continue stirring, cook until apples are soft, and the filling has thickened. Bring to a boil and let cool.
- In small creme brulee bowls, place 2 Butternut Squash Veggie Sheets, forming a T shape inside the bowl, add the apple filling, and walnuts. Repeat process for each.
- Place in oven at 350 degrees for 10 minutes, until warmed and butternut squash is crisp on the top. Remove from oven, sprinkle cinnamon on top and ready to serve.
What You Need
