Carrot Squash Crumble

Side Dishes, Side Dishes.
This delicious casserole is almost like dessert. The crunchy nutty topping is an interesting contrast to the smooth interior of this make-ahead dish. For added speed, use frozen chopped squash, which requires no preparation and only minutes of cooking. 

Carrot Squash Crumble


Quantity Ingredients
2 lb butternut squash
2 lb carrots
3/4 cup orange juice
2 tbsp packed brown sugar
1 tsp each salt and cinnamon
Nutty Topping:
1 1/4 cups fresh bread crumbs
1/2 cup toasted almonds, chopped
2 tbsp olive oil
1/2 tsp salt


1. Preheat oven to 350�F (180�C). Grease 13- x 9-inch (3L) baking dish. 2. Peel and coarsely chop squash and carrots. In large pot of boiling water, cook carrots and fresh squash until very tender, 25 to 30 minutes. If using frozen squash, add to carrots for last 15 minutes of cooking. Drain thoroughly. 3. Using food processor or potato masher, pur�e vegetables until smooth. Beat in orange juice, sugar, salt and cinnamon. Spoon into prepared casserole. 4. Nutty Topping: In mixing bowl, combine breadcrumbs, almonds, oil and salt; sprinkle over casserole. Crumble can be covered and refrigerated for up to 2 days. Bake, uncovered, for 50 to 60 minutes or until piping hot. 

Source: The Lactose-Free Family Cookbook by Jan Main, MacMillan Canada, 1996.