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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 1 |
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A recipe from my mother-in-law that includes both fruit and vegetables in a yummy fall dessert. Ingredients:
2 cups cooked mashed acorn squash |
1/3 cup packed brown sugar |
1/4 cup all-purpose flour |
1 egg |
1 tablespoon milk |
1 teaspoon vanilla extract |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
2 large apples - peeled, cored, and chopped |
1 large carrot, shredded |
1/2 cup raisins |
1/2 cup rolled oats |
1/4 cup wheat bran |
1/4 cup brown sugar |
2 tablespoons whole wheat flour |
1 teaspoon ground cinnamon |
2 tablespoons butter, melted |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. 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.
3. 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.
4. Bake in preheated oven until filling is bubbly and topping is browned, 30 to 40 minutes.
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