Maple Winter Squash Casserole
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! —Joanne Iovino, Kings Park, New York
Total TimePrep: 1-1/4 hours Bake: 35 min.
Makes12 servings (3/4 cup each)
- 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
- 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.
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