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Preheat oven to 400F/200C. Spray a large glass or crockery casserole dish with non-stick spray. (I used an oval-shaped dish that was 13" long and 9" wide at the widest part.)
Cut butternut squash into same-size cubes about 1/2 inch square. (Here is how to peel and cut up a butternut squash if you haven't done it.)
Melt 1 T butter in large non-stick frying pan and start to cook squash over low heat while you cut up apples.
As you peel and cut each apple into small pieces, add it to frying pan, then add sweetener, cinnamon, and pumpkin pie spice. Cook the mixture until squash is fairly soft, about 10 minutes.
While mixture cooks, buzz the oatmeal in the food processor or mini-processor until's it's in smallish crumbs.
Then combine almond meal, ground oatmeal, and sweetener in a plastic bowl.
Remove butter from freezer and using the large side of a metal grater, grate pieces of butter until you have 1/4 cup, as measured by the markings on the side of the butter wrapper.
Then use a pastry blender or fork to combine the mixture until the butter is well distributed and the mixture looks crumbly.
Pour cooked squash/apple mixture into the bottom of casserole dish. Spread the crumble mixture over the top of apple/squash mixture in an even layer.
Bake 30 minutes, or until the mixture is slightly bubbling and lightly browned on top.
Serve hot. (Of course if you're not dieting this would be great with whipped cream or ice cream on top.)