APPLE AND SQUASH CRISP

Apple and Squash Crisp image

Provided by Jackie Brink

Number Of Ingredients 15

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4 c butternut squash, peeled, seeded, and coarsely chopped
1/2 c packed brown sugar
1/2 c all-purpose flour
2 eggs
2 tsp vanilla extract
2 tsp ground cinnamon
1 tsp ground nutmeg
4 granny smith apples, peeled, cored, and chopped
1 c raisins
FOR THE TOPPING:
2 c rolled oats
1 packed brown sugar
1/2 c all-purpose flour
1/2 c butter, melted
1 Tbsp ground cinnamon

Steps:

1. Cook the butternut squash in boiling water until tender, Drain and cool.
2. Combine the squash, brown sugar, flour, eggs, vanilla, cinnamon, and nutmeg in a bowl and mix with a beater until smooth. Stir in the apples and raisins and spread in the bottom of a greased 9x13-inch (23x33 cm) baking dish.
3. Combine the topping ingredients in a bowl and stir until crumbly. Sprinkle the topping over the apple mixture and bake in a preheated 350F (180C) oven until the apples are tender and the topping is golden brown, 30 to 45 minutes.