Maple Winter Squash Casserole

• 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

1. Preheat oven to 400u0b0. 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.
2. 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.

pumpkin, butternut squash, acorn, sugar, maple syrup, butter, salt, ground cinnamon, allpurpose, brown sugar, oldfashioned oats, cold butter, walnuts

Taken from www.tasteofhome.com/recipes/maple-winter-squash-casserole/ (may not work)