PUMPKIN PECAN CRANBERRY COBBLER by Foodie’s Chef Laura Brennan - Foodies Markets

Name: PUMPKIN PECAN CRANBERRY COBBLER by Foodie’s Chef Laura Brennan - Foodies Markets
Ingredients: 2 pre-peeled butternut squash halves OR 1-piece, 2-2 u00bd pounds, whole butternut squash; 2 tablespoons melted and cooled butter or vegetable oil; 2 tablespoons room temperature butter; u00bc teaspoon kosher salt; u00bc teaspoon ground nutmeg; u00bc cup plus 2 tablespoons maple syrup; 1 tablespoon fresh lemon juice (or dark rum); u00bd cup dried cranberries; topping; u00be cup pecans, lightly toasted and cooled; u00be cup rolled oats; u00be cup all-purpose flour; u00bd cup plus 2 tablespoons light brown sugar, packed; 10 tablespoons unsalted cold butter and cut into u00bd-inch cubes (plus extra to butter baking dish); 1/8 teaspoon kosher salt; 2 teaspoons u2018 of pumpkin spiceu2019 spice blend, plus more to your liking

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It’s October…. time for all good things pumpkin and pumpkin spice. This recipe was inspired by Chef Jasper White’s Apple Crunch Recipe. Chef Jasper, now retired, was a major player on the...

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Ingredients

2 pre-peeled butternut squash halves OR 1-piece, 2-2 u00bd pounds, whole butternut squash
2 tablespoons melted and cooled butter or vegetable oil
2 tablespoons room temperature butter
u00bc teaspoon kosher salt
u00bc teaspoon ground nutmeg
u00bc cup plus 2 tablespoons maple syrup
1 tablespoon fresh lemon juice (or dark rum)
u00bd cup dried cranberries
<b>topping</b>
u00be cup pecans, lightly toasted and cooled
u00be cup rolled oats
u00be cup all-purpose flour
u00bd cup plus 2 tablespoons light brown sugar, packed
10 tablespoons unsalted cold butter and cut into u00bd-inch cubes (plus extra to butter baking dish)
1/8 teaspoon kosher salt
2 teaspoons u2018 of pumpkin spiceu2019 spice blend, plus more to your liking