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.

LMLS

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Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

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  • 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.

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

353 calories; protein 6.1g; carbohydrates 65.4g; fat 10.1g; cholesterol 51.3mg; sodium 85.7mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/25/2008
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 directly into your food processor (but only use about 3 1/2 cups since it's not cubed and raw). The nutmeg was a bit overpowering so I'd reduce it to 1 tsp. Tastes a bit like sweet potato pie...wonderful! Read More
(52)

Most helpful critical review

Rating: 3 stars
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 pretty dry. If I knew how to tweak it I would! Thanks for offering it. Read More
(10)
11 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
02/25/2008
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 directly into your food processor (but only use about 3 1/2 cups since it's not cubed and raw). The nutmeg was a bit overpowering so I'd reduce it to 1 tsp. Tastes a bit like sweet potato pie...wonderful! Read More
(52)
Rating: 4 stars
11/03/2008
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 ingredients for the topping so we made one out of oats flour brown sugar and butter. Still turned out great. Read More
(25)
Rating: 5 stars
12/04/2007
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. Read More
(23)
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Rating: 5 stars
10/09/2009
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 get lots of requests for this unique way to use squash. Read More
(15)
Rating: 3 stars
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 pretty dry. If I knew how to tweak it I would! Thanks for offering it. Read More
(10)
Rating: 5 stars
07/28/2010
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. Maybe I'll have it for breakfast. Read More
(9)
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Rating: 1 stars
10/09/2013
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 dried out. Read More
(7)
Rating: 5 stars
10/30/2012
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. Read More
(2)
Rating: 3 stars
10/28/2014
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 half unless you are feeding a crowd. I would bake the squash. I used pumpkin instead of butternut squash. My topping came out good. Read More
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