1Cook the butternut squash in boiling water until tender, Drain
2Combine 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.
3Combine 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.