Fruit Crisp Recipes: Autumn Apple-Squash Crisp | Submitted By: LMLS

4 1/2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks2/3 cup packed brown sugar1/2 cup all-purpose flour2 eggs2 teaspoons milk2 teaspoons vanilla extract2 teaspoons ground cinnamon2 teaspoons ground nutmeg1/2 teaspoon ground cloves4 large Granny Smith apple - peeled, cored and chopped2 large carrots, peeled and shredded1 cup raisinsTopping2 cups rolled oats1 cup wheat bran1 cup packed brown sugar1/2 cup whole wheat flour1 tablespoon ground cinnamon1/2 cup melted butterPreheat 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. Amount Per Serving  Calories: 353 | Total Fat: 10.1g | Cholesterol: 56mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 353

Total Fat: 10.1gCholesterol: 56mgSodium: 86mgTotal Carbs: 65.4g    Dietary Fiber: 7.7gProtein: 6.2g VIEW DETAILED NUTRITION
About: Nutrition Info

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