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      Title: Maple Winter Squash Casserole
 Categories: Squash, Spices, Grains, Nuts
      Yield: 12 Servings

      3 lb Pie pumpkin
      3 lb Butternut squash
  1 1/2 lb Acorn squash
    1/4 c  Sugar
    1/4 c  Maple syrup
    1/4 c  Butter; softened
    1/2 ts Salt
    1/2 ts Ground cinnamon

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    1/2 c  A-P flour
    1/2 c  Brown sugar; packed
    1/2 c  Old-fashioned oats
    1/2 c  Butter; cold, in cubes
    1/2 c  Walnuts; chopped

  Set oven @ 400 F/205 C.

  Cut pumpkin and squash in half lengthwise; discard seeds or save
  for toasting. Place pumpkin and squash in two greased 15x10x1"
  baking pans, cut side down. Bake, uncovered, 40 to 50 minutes or
  until tender.

  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" 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 to 40 minutes or
  until bubbly and topping is golden brown.

  Recipe by Joanne Iovino, Kings Park, New York

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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