APPLE-SQUASH CRISP

APPLE-SQUASH CRISP image

Categories Fruit

Yield 10-12 people

Number Of Ingredients 19

4 1/2 C butternut squash, peeled, seeded, and cut into 3/4" chunks
2/3 C packed brown sugar
1/2 C flour
2 eggs
2 t milk
2 t vanilla
2 t cinnamon
2 t nutmeg
1/2 t ground cloves
4 large granny smith apples, peeled, cored, and chopped
2 large carrots, peeled and shredded
1 C raisins
Topping:
2 C rolled oats
1C wheat bran
1C packed brown sugar
1/2 C whole wheat flour
1 T cinnamon
1/2 C melted butter

Steps:

Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish. Pour about 1" water into bottom of pan. Place the squash into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam squash until tender and easily pierced with a fork about 15 min. Cool. Place squash, 2/3 C brown sugar, 1/2 C flour, eggs, milk, vanilla, 2 t cinnamon, nutmeg, and cloves in the bowl of a food processor. Pulse until mixture is smooth. Pour into large mixing bowl. Stir in apples, carrots, and raisins until evenly blended. Spread mixture over bottom of baking dish. For topping: mix together the rolled oats, wheat bran, 1C brown sugar, 1/2C whole wheat flour, and 1 T 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 apples are tender 30-45 min