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Autumn Apple-Squash Crisp

Autumn Apple-Squash Crisp
By Marilou Sheehan Dolan on Sunday, October 27, 2013 at 2:43pm

4 1/2 cups butternut squash – peeled, seeded, and cut into 3/4-inch chunks
2/3 cup packed brown sugar
1/2 cup all-purpose flour
2 eggs
2 teaspoons milk
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon ground cloves
4 large Granny Smith apple – peeled, cored and chopped
2 large carrots, peeled and shredded
1 cup raisins
Topping2 cups rolled oats1 cup wheat bran1 cup packed brown sugar1/2 cup whole wheat flour1 tablespoon ground cinnamon1/2 cup melted butter
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
Microwave or steam the squash chunks until tender.
Place the squash, 2/3 cup brown sugar, 1/2 cup all-purpose flour, eggs, milk, vanilla, 2 teaspoons cinnamon, nutmeg, and cloves in the bowl of a food processor. Pulse until the mixture is smooth. Pour into a large mixing bowl. Stir in the apples, carrots, and raisins until evenly blended. Spread the mixture over the bottom of the prepared baking dish.
Mix together the rolled oats, wheat bran, 1 cup brown sugar, 1/2 cup whole wheat flour, and 1 tablespoon cinnamon with the melted butter in a bowl until crumbly. Spoon the topping over the apple-squash mixture.
Bake in preheated oven until top is golden brown and the apples are tender, 30 to 45 minutes.

Autumn Apple-Squash Crisp was last modified: by

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