Maple Winter Squash Casserole Recipe

Maple Winter Squash Casserole Recipe
Maple Winter Squash Casserole Recipe photo by Taste of Home
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Maple Winter Squash Casserole Recipe

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This scrumptious casserole combines pumpkin and two different kinds of squash in a creamy, savory mix. To finish it off, I add cinnamon, maple syrup and a crunchy streusel. —Joanne Iovino, Kings Park, New York
MAKES:
12 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 35 min.

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

Directions

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. Yield: 12 servings (3/4 cup each).

Test Kitchen tips
  • If you have an electric pressure cooker, you can make quick work of cooking all the squash. Just a few minutes in there and you're ready to go.
  • While this is great with three different kinds of squash, feel free to use whatever combination you may have or just go with one single variety.
  • Originally published as Maple Winter Squash Casserole in Taste of Home Christmas Annual Annual 2018

    Nutritional 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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    • 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
    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. Yield: 12 servings (3/4 cup each).

    Test Kitchen tips
  • If you have an electric pressure cooker, you can make quick work of cooking all the squash. Just a few minutes in there and you're ready to go.
  • While this is great with three different kinds of squash, feel free to use whatever combination you may have or just go with one single variety.
  • Originally published as Maple Winter Squash Casserole in Taste of Home Christmas Annual Annual 2018

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