Butternut Nectarine Cobbler
If you have been following my blog, you know that when I have too much of something, I need to come up with something “different” to do with it other than just another “same old” kinda dish. This time it was butternut squash. I had made a cranberry butternut french toast (that recipe is still to come) and had about 2 cups of butternut leftover. It took me about a minute to spot the nectarines sitting on the counter…starting to get too soft, and I knew what I had to do! Butternut Nectarine Cobbler. Mmmm, so good!
- 2 Cups Butternut (peeled and chopped)
- 3-4 Nectarines (peeled and chopped)
- 1 1/2 TBSP Whole Wheat Flour
- 1/2 Cup Water
- 1/2 Cup Splenda Brown Sugar
- 1 C. Rolled Oats
- 2 TBSP Sugar Free Vanilla Syrup (click HERE to see what kind of syrup)
- 2 TBSP Applesauce
Place chopped butternut and nectarines in sprayed 9×9 baking pan. Add flour and toss to coat. In a separate bowl, mix together topping: brown sugar, oats, syrup and applesauce. Press topping over the butternut/nectarines until evenly covered. Pour water over the top. Cover with foil and bake at 350 degrees for 30 minutes or until butternut is tender. Remove foil and bake for another 5-10 minutes until topping is golden brown.
I think this is a perfect treat for breakfast…rich, sweet and warm. Mmmm.