- 4 1/2 cups butternut squash – peeled, seeded, and cut into 3/4-inch chunks
- 2/3 cup packed brown sugar
- 1/2 cup all-purpose flour
- 2 eggs
- 2 teaspoons milk
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1/2 teaspoon ground cloves
- 4 large Granny Smith apple – peeled, cored and chopped
- 2 large carrots, peeled and shredded
- 1 cup raisins
- Topping
- 2 cups rolled oats
- 1 cup wheat bran
- 1 cup packed brown sugar
- 1/2 cup whole wheat flour
- 1 tablespoon ground cinnamon
- 1/2 cup melted butter
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 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.