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My review
Autumn Apple-Squash Crisp
made it |
9 reviews
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LMLS
"This unique way to use fall squash is the most popular seasonal dessert at our house. It's also a nice alternative to pumpkin pie."
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Ingredients
1 h 15 m servings 353 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat 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.
Footnotes
- Cook's Tip
- Any variety of squash can be used in this recipe. You can even mix and match, combining winter squash, pumpkin, butternut, or acorn squash to make 4 cups.
Nutrition Facts
Per Serving: 353 calories; 10.1 g fat; 65.4 g carbohydrates; 6.2 g protein; 51 mg cholesterol; 86 mg sodium. Full nutrition
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Reviews
Read all reviews 911 Ratings
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Most helpful positive review
2/25/2008
Very different and original, great fall desert. I baked the squash at 400 for an hour and 15 min, which is MUCH easier than trying to peel it raw then steam it. Just scoop out the filling direct...
Most helpful critical review
11/24/2009
I really wanted to like this, but it didn't turn out as awesome as I expected. Made exactly as is, except in half. In part, the bottom wasn't as sweet as I might have liked, and the topping was ...
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2/25/2008
Very different and original, great fall desert. I baked the squash at 400 for an hour and 15 min, which is MUCH easier than trying to peel it raw then steam it. Just scoop out the filling direct...
11/3/2008
This is a good recipe. My husband and I would suggest cutting down on the spices. But if you like your pumpkin pie with a lot of spice, then this is fine for you. We didn't have the ingredi...
12/4/2007
amazing! my husband doesn't like squash and he liked this. the tartness of the apples contrasted wonderfully with the smooth spiciness of the squash. i omitted the wheat bran.
10/8/2009
I was the submitter for this recipe under a different(lost) account. We still love it. Sometimes I grate the apples instead of cube them, and I have used dried cranberries instead of raisins. I ...
11/24/2009
I really wanted to like this, but it didn't turn out as awesome as I expected. Made exactly as is, except in half. In part, the bottom wasn't as sweet as I might have liked, and the topping was ...
7/27/2010
This is an excellent dish. If you like all these spices together with apples & carrots, you will love it. The topping is also outstanding. I can't wait to eat some more of it tomorrow. Ma...
9/14/2010
I did not care for this. I wanted to like this recipe but it is very labor intensive. My apples were not cooked, the squash mix was like mush with raw apples and carrots in it and the crust was...
10/29/2012
I made this last year and thought I had lost the recipe. So glad I found it again! Love the flavors, although very labor intensive it is well worth the effort.
10/21/2014
I did not use cloves because they make it bitter. Two teaspoons of nutmeg was too much. I left out the raisins and the wheat bran. The apples did not cook down. I would reduce the recipe by hal...