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Maple Squash Casserole

Bring a new dish to the table this holiday season!

Maple Squash Casserole

The holiday season is in full swing around my house. That always means baking, cooking, and planning the next holiday gathering. While I love all the traditional dishes this time of year, I’m always on the hunt for something a little different. That’s where this Maple Squash Casserole comes into play!

Instead of the classic sweet potato salad this year, I opted to try out this dish. It was a huge hit for my family, and I’m sure it will be fore yours as well! With two kinds of squash and a pumpkin, this has all the fall and winter flavors you love, plus a sweet maple and brown sugar sauce, all topped with oats and walnuts.

Maple Squash Casserole

To get started on this scrumptious side dish, preheat the oven to 400F. Prepare two baking sheets by greasing them. Also, grease a 9×13 baking dish and set aside.

Cut pumpkin and squashes in half, lengthwise, and remove the seeds. You can either discard the seeds or wash them and sprinkle with your favorite seasonings and bake them for a festive snack! I like salt and parmesan or cinnamon and sugar on my pumpkin seeds! Once de-seeded, place the pumpkin and squashes face down on the prepared sheets and bake, uncovered, 40-50 minutes, or until tender.

Maple Squash Casserole

When done, let them cool down enough to handle. Scoop out the pulp and place it in a large bowl. Add brown sugar, maple syrup, butter, salt, cinnamon, and nutmeg. Mash with a potato masher until smooth. Pour mixture into the prepared 9×13 baking dish.

In a separate bowl mix flour, brown sugar, and oats. Cut in butter until the texture is crumbly. Stir in walnuts and sprinkle the topping over the squash mixture. Bake, uncovered, for 35-40 minutes. Serve up hot!

Trust me, this is one side dish the whole family will rave about. You might want to double the recipe for your next get-together. Get the full ingredient list and step-by-step instructions below!

Maple Squash Casserole

Serves 8-10

20m prep time

1h 40m cook time

5
Rated 5 out of 5
Rated by 3 reviewers
Casserole
  • 1 medium pie pumpkin (3 pounds)
  • 1 medium butternut squash (3 pounds)
  • 1 medium acorn squash (1-1/2 pounds)
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup butter, softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
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
Preparation
  1. Preheat oven to 400F. Prepare two baking sheets by greasing them. Also grease a 9x13 baking dish. Set aside.
  2. Cut pumpkin and squashes in half, lengthwise. Discard seeds. Place pumpkin and squashes face down on the prepared sheets and bake, uncovered, 40-50 minutes, or until tender.
  3. When done, let them cool down enough to handle. Scoop out the pulp and place in a large bowl. Add brown sugar, maple syrup, butter, salt, cinnamon, and nutmeg. Mash with a potato masher until smooth. Pour mixture into the prepared 9x13 baking dish.
  4. In a separate bowl mix flour, brown sugar, and oats. Cut in butter until the texture is crumbly. Stir in walnuts and sprinkle the topping over the squash mixture.
  5. Bake, uncovered, for 35-40 minutes. Serve up hot!

Recipe adapted from Taste of Home.

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