Autumn Apple-Squash Crisp Recipe

Name: Autumn Apple-Squash Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2
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.
3
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.
4
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.
5
Bake in preheated oven until top is golden brown and the apples are tender, 30 to 45 minutes.

2832

kcal

Calories

239

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Autumn Apple-Squash Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Autumn Apple-Squash Crisp

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