Maple Winter Squash Casserole
Ingredients
- 1 medium pie pumpkin (3 pounds) ⓘ
- 1 medium butternut squash (3 pounds) ⓘ
- 1 medium acorn squash (1-1/2 pounds) ⓘ
- 1/4 cup sugar ⓘ
- 1/4 cup maple syrup ⓘ
- 1/4 cup butter, softened ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/2 cup all-purpose flour ⓘ
- 1/2 cup packed brown sugar ⓘ
- 1/2 cup old-fashioned oats ⓘ
- 1/2 cup cold butter, cubed ⓘ
- 1/2 cup chopped walnuts ⓘ
Instructions
- Preheat oven to 400°. Cut pumpkin and squashes in half lengthwise; discard seeds or save for toasting. Place pumpkin and squashes in two greased 15x10x1-in. baking pans, cut side down. Bake, uncovered, 40-50 minutes or until tender.
- Cool slightly; scoop out pulp and place in a large bowl. Mash pulp with sugar, maple syrup, butter, salt and cinnamon. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix flour, brown sugar and oats; cut in butter until crumbly. Stir in walnuts. Sprinkle over squash mixture. Bake, uncovered, 35-40 minutes or until bubbly and topping is golden brown.
Nutrition & Diet Analysis (per serving)
1038
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).