Maple Winter Squash Casserole

  Side Dishes

This scrumptious casserole combines pumpkin and two other kinds of squash in a creamy, savory mix. The recipe also would work with other squash combos, or just one type instead of three. Have fun with it—you really can't go wrong!

Maple Winter Squash Casserole

Average Rating: 0

TOTAL TIME: Prep: 1-1/4 hours Bake: 35 min.
YIELD: 12 servings (3/4 cup each).

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

  • TOPPING:
  • 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

  • 1. 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.
  • 2. 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 Facts

3/4 cup: 337 calories, 15g fat (8g saturated fat), 31mg cholesterol, 201mg sodium, 51g carbohydrate (23g sugars, 6g fiber), 5g protein.

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