Autumn Apple-Squash Crisp Good Recipes

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Autumn Apple-Squash Crisp

"This specific manner to apply fall squash is the most popular seasonal dessert at our house. It's also a pleasing opportunity to pumpkin pie."

Ingredients :

4 half cups butternut squash - peeled, seeded, and reduce into 3/4-inch chunks
2/3 cup packed brown sugar
half of cup all-reason flour
2 eggs
2 teaspoons milk
2 teaspoons vanilla extract
2 teaspoons floor cinnamon
2 teaspoons floor nutmeg
1/2 teaspoon floor cloves
four huge Granny Smith apple - peeled, cored and chopped
2 huge 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 floor cinnamon
half of cup melted butter

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H15M

Preheat oven to 350 tiers F (a hundred seventy five stages C). Lightly grease a 9x13 inch baking dish.
Pour about 1 inch of water into the lowest of a pan. Place the squash into a steamer basket equipped into the pan. Bring to a boil, then lessen warmness to medium, cowl, and steam the squash until gentle and easily pierced with a fork, about 15 mins. Cool.
Place the squash, 2/3 cup brown sugar, 1/2 cup all-purpose flour, eggs, milk, vanilla, 2 teaspoons cinnamon, nutmeg, and cloves inside the bowl of a food processor. Pulse until the mixture is easy. Pour right into a large mixing bowl. Stir inside the apples, carrots, and raisins till lightly blended. Spread the combination over the bottom of the prepared baking dish.
Mix collectively the rolled oats, wheat bran, 1 cup brown sugar, 1/2 cup entire wheat flour, and 1 tablespoon cinnamon with the melted butter in a bowl till crumbly. Spoon the topping over the apple-squash mixture.
Bake in preheated oven till pinnacle is golden brown and the apples are gentle, 30 to forty five minutes.

Notes :

Any form of squash may be used in this recipe. You may even blend and healthy, combining wintry weather squash, pumpkin, butternut, or acorn squash to make 4 cups.

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