Butternut is the first choice here, as it’s the easiest to peel. To peel the harder-shelled squash, cut them in half and then into quarters or even eighths. Peel these smaller pieces–it’s not quite so difficult, or daunting.

3 c peeled, sliced or diced winter squash
3 c (peeled) sliced or diced apples
1/2 – 1 c (brown) sugar, divided
1 T lemon juice
1 t ground cinnamon
1/8 t ground cloves, mace, or nutmeg
1 c all-purpose flour, white, whole wheat, or a combination
1/2 t salt
6 T butter, at room temperature
1/2 c chopped walnuts or pecans

1. Preheat the oven to 350ºF. Grease an 8- or 9-inch square baking pan, or a 10-inch cast iron skillet.

2. Combine the squash and apple with half of the sugar, the lemon juice, cinnamon, and cloves. Toss to coat the squash and apple. Transfer to the prepared pan, cover with foil, and bake for 30 minutes.

3. Meanwhile, combine the flour, remaining sugar, and salt. Mix in the butter until crumbly. Stir in the nuts.

4. Remove the baking pan from the oven after the 30 minute mark. Uncover and spread the topping as evenly as possible over the mixture. Bake, uncovered, another 30 minutes. Let sit for about 10 minutes, then serve (with ice cream…).