apple and squash crisp

Name: Apple and Squash Crisp
Yield: 8
Cuisine: American
Ingredients: 4 cup(s) butternut squash, peeled, seeded, and coarsely chopped; 1/2 cup(s) packed brown sugar; 1/2 cup(s) all-purpose flour; 2 - eggs; 2 teaspoon(s) vanilla extract; 2 teaspoon(s) ground cinnamon; 1 teaspoon(s) ground nutmeg; 4 - granny smith apples, peeled, cored, and chopped; 1 cup(s) raisins; ## FOR THE TOPPING:; 2 cup(s) rolled oats; 1 - packed brown sugar; 1/2 cup(s) all-purpose flour; 1/2 cup(s) butter, melted; 1 tablespoon(s) ground cinnamon

9 Pinches

Jackie Brink

norfolk, NE

Updated on Oct 26, 2013

here's a perfect dish for around the fall season.

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method Bake

yield 8 to 12

Ingredients

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

How To Make apple and squash crisp

Step 1

Cook the butternut squash in boiling water until tender, Drain and cool.

Step 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.
Step 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.
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