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Autumn Apple-Squash Crisp
Reviews:
February 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!

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