-squash Crisp

Ingredients

• Servings: 12
• 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
• topping
• 2 cups rolled oats
• 1 cup wheat bran
• 1 cup packed brown sugar
• 1/2 cup whole wheat flour
• 1 tablespoon ground cinnamon
• 1/2 cup melted butter

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• pour about 1 inch of water into the bottom of a pan. place the squash into a steamer basket fitted into the pan. bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. cool.
• 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.