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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

MMMMM--------------------------TOPPING-------------------------------
    1/2 c  A-P flour
    1/2 c  (packed) brown sugar
    1/2 c  Old-fashioned oats
    1/2 c  Cold butter; in cubes
    1/2 c  Chopped walnuts
 
  Set oven @ 400ºF/205ºC.
  
  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.
  
  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.
  
  Joanne Iovino, Kings Park, New York
  
  Makes: 12 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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