MAPLE WINTER SQUASH CASSEROLE

Maple Winter Squash Casserole image

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

Provided by Taste of Home

Time 1h50m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 337 calories, Fat 15g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 201mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 6g fiber), Protein 5g protein.