I went to a sacred journey for the super moon and someone brought a yellow squash crisp. It was delicious. I have crooked neck squash growing in our garden this year and knew I would have to try my hand at a squash crisp with all the squash we have.

I adopted the squash to the apple crisp recipe from last fall. The extra ingredient this year is some fresh grated ginger.

Squash is great at strengthening the spleen/stomach system and is important to eat during seasonal transitions. It has a natural subtle sweet flavor.

What you need: (apple crisp)

1/4 cup brown sugar

1/4 cup sugar + 1 teaspoon sugar

1 cup rolled oats

1 cup flour

1/2 cup melted coconut oil

3 cups squash (cored, chopped, and deseeded)

2 teaspoons cinnamon

2 teaspoons fresh grated ginger

salted caramel

1 cup soft Medjool dates, pitted (appx 11 dates)

1/4 teaspoon fine sea salt, or more to taste

3/4 cup almond milk, plus extra for desired texture

1 teaspoon vanilla extract

1 Tablespoon coconut oil

Directions:

Preheat oven to 350F Lightly grease 8 inch square pan In large bowl, combine sugars, oats, flour, almond meal, and coconut oil. Mix until crumbly. Spread half into pan. Spread squash evening over crumb mixture. Sprinkle with cinnamon, ginger and a little extra sugar if you prefer. In blender, mix your caramel ingredients and blend until smooth to your desired consistency. I added extra almond milk to mine until it was creamy. When its to your liking spread over apples. Layer with remaining crumb mixture and bake until bubbly and brown. Appx 40 minutes.