‘Tis the season for all things squash, spice and everything nice. I know most of the classics for the fall season revolve around pie, pie and more pie, but it’s still pretty warm out there in some parts of the world, so I thought of merging a little summer dessert with some fall staples and the result is quite tasty!
This crumble with squash, cranberry and orange is creamy, tangy and sweet. If you haven’t had squash in a dessert before, trust me, it’s the best! It’s widely used in vegan desserts to add richness, nuttiness and creaminess. You’ll also find it in a few winter Mexican dishes (such as Dulce de Calabaza). Served with winter spices and fruit, this make this dessert a perfect easy entertaining option for this time of year.
And don’t forget the ice cream!
Squash, Cranberry, and Orange Crumble
– 2 small kabocha squash, cut into thin slices and seeds removed (This is the best squash for desserts. You can also use acorn squash, but just make sure to peel it!)
– 2 apples, cut in slices
– 1 orange, juiced
– ½ lemon, juiced
– ½ cup frozen cranberries
– ½ cup brown sugar + ¼ cup, separated
– 1 pinch of salt
– 1 tsp of ground cinnamon
– ½ tsp of ground cloves and cardamom
– ½ cup all purpose flour
– 6 tbsp chilled, unsalted butter
– Vanilla ice cream, for serving
1. Preheat the oven to 350F and prepare baking dish for the crumble.
2. Place the cut squash and apples in a bowl, add the orange and lemon juice, cranberries, spices, salt, and ½ cup of sugar, toss until evenly coated. Place mix in prepared baking dish
3. Pulse (or cut using some forks) flour, chilled butter, and ¼ cup of sugar until looks like wet sand. Place this on top of the mixed fruit and squash.
4. Bake in the oven for 40 or 45 minutes until topping is golden and squash is soft (test it with a knife) Serve with lots of ice cream!