Squash Crumble

For the filling:
3 Tbsp. brown sugar
1 Tbsp. corn starch
pinch of salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 butternut squash (about 2 lb.), peeled, seeded, and cut into 1 in. chunks
3 baking apples, peeled, cored, and cut into small chunks

For the topping:
1 C. all-purpose flour
1/2 C. sugar
1/2 tsp. cinnamon
pinch of salt
5 Tbsp. cold butter
1/2 C. pecans

Heat oven to 350 degrees. Coat a 9 X 13 in. baking dish with cooking spray.
To make the filling, in a small bowl, mix together brown sugar, cornstarch, salt, cinnamon, and nutmeg; set aside.
Bring a large pot of water to a boil. Add the squash and cook 5-6 min., or until just tender. Drain thoroughly.
In a large mixing bowl, mix the squash and apples. Add the brown sugar mixture & toss well. Transfer to prepared baking dish.
To make topping, in a food processor, combine the flour, sugar, cinnamon, and salt. Add the butter and pulse just until the mixture resembles coarse crumbs. Add the pecans and pulse to chop and combine. Sprinkle topping evenly over squash and apples.
Bake 45 min., or until the squash and apples are tender.