BUTTERNUT SQUASH AND APPLE CRISP by CHEF DAN:
Serves 10-12
INGRESIENTS:
4 cups butternut squash, peeled, and cut into 3/4-inch chunks
1/2-cup brown sugar
1/2-cup all-purpose flour
1 egg
2 teaspoons milk EACH, milk, vanilla extract, cinnamon, and ground nutmeg
1/2-teaspoon ground cloves
3 Granny Smith apples, peeled cored and cut into small chunks
2/3-cup raisins
TOPPING:
1-1/2-cups oats
2/3-cup brown sugar
1/3-cup whole wheat flour
1 tablespoon ground cinnamon
Pinch of salt
1/3-cup melted butter
1/2- pecans
DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)
1. Coat a 9-by-13-inch baking dish with cooking spray.
2. In a pan with a steamer basket add 1-inch of water.
3. Bring a pot of water to boil.
4. Add squash and cook for 5-6 minutes or until just tender, drain thoroughly.
5. Let cool then in a food processor combine the squash, 2/3-cup brown sugar, 1/2-cup all-purpose flour, egg, vanilla, cinnamon, nutmeg, and cloves.
6. Pulse until smooth.
7. Pour into a large mixing bowl.
8. Stir in apples, raisins, until well blended.
9. Spread the mixture over the bottom of the prepared baking dish.
TOPPING:
10. Mix together the rolled oats, brown sugar, whole wheat flour, cinnamon, pinch of salt with the melted butter in a bowl until crumbly.
11. Spoon the topping over the squash-apple mixture.
12. Top with pecans
13. Bake in pre-heated oven until the top is golden brown about 30-45 minutes,
ENJOY DAN: BOB-APPETITE
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