Butternut Squash and Apple Crumble

Ingredients:

940g medium butternut squash, peeled, seeded and cubed
740g small sweet apples, peeled, seeded and cubed
150g golden raisins
35g coconut sugar
60g apple juice
2 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
1/4 teaspoons sea salt
1 teaspoon vanilla extract
100g whole rolled oats
65g chopped walnuts
25g cup ground flaxseeds
55g cup unsalted butter

Method:

1. Preheat oven to 205 degrees Celsius.

2. In a large mixing bowl, combine butternut squash, apples, raisins, coconut sugar, apple juice, cinnamon, nutmeg, salt and vanilla extract. Use a wooden spoon to toss ingredients together until evenly coated with spices. Pour mixture into a 23cm-by-33cm casserole dish.

3. In a medium mixing bowl, mix together the oats, walnuts and flaxseeds. Use your hands to knead the butter into the mixture until it resembles coarse breadcrumbs. Spread evenly over the spiced butternut squash and apple mixture.

4. Cover casserole dish with foil. Place the oven and bake for 50 minutes.

5. Remove the foil and continue to bake for an additional 15 minutes, or until the top is golden and the butternut squash and apples are tender.

6. Allow to rest on a cooling rack for at least 40 minutes before serving.

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