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Maple Winter Squash Casserole

TOTAL TIME: Prep: 1-1/4 hours Bake: 35 min. YIELD: 12 servings.
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

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.

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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