Maple Winter Squash Casserole

Prep: 1-1/4 hours Bake: 35 min.

Ingredients

• 1 medium pie pumpkin (about 3 pounds)
• 1 medium butternut squash (about 3 pounds)
• 1 medium acorn squash (about 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

Directions

1. Preheat oven to 400°. Cut pumpkin and squash in half lengthwise; discard seeds or save for toasting. Place pumpkin and squash in 2 greased 15x10x1-in. baking pans, cut side down. Bake, uncovered, 40-50 minutes or until tender.
2. Cool slightly; scoop out flesh and place in a large bowl. Mash flesh 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.

Recipe and details by Joanne Iovino appearing on A Taste of Home.