A recipe from my mother-in-law that includes both fruit and vegetables in a yummy fall dessert.

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Recipe Summary

prep:
35 mins
cook:
30 mins
total:
1 hr 5 mins
Servings:
6
Yield:
1 8x8-inch pan
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.

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  • Combine acorn squash, 1/3 cup brown sugar, 1/4 cup flour, egg, milk, vanilla extract, 1 teaspoon cinnamon, nutmeg, and cloves in a food processor. Pulse to mix. Transfer squash mixture to a bowl and stir in chopped apples, carrot, and raisins. Spread filling into prepared baking dish.

  • Mix rolled oats, wheat bran, 1/4 cup brown sugar, whole wheat flour, and 1 teaspoon cinnamon in a small bowl. Drizzle with melted butter and toss to combine. Sprinkle crumble mixture over filling.

  • Bake in preheated oven until filling is bubbly and topping is browned, 30 to 40 minutes.

Nutrition Facts

303 calories; protein 4.5g; carbohydrates 63.1g; fat 5.7g; cholesterol 37.7mg; sodium 58.6mg. Full Nutrition
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