Ingredients
1 medium pie pumpkin (3 pounds)1 medium butternut squash (3 pounds)1 medium acorn squash (1-1/2 pounds)1/4 cup sugar1/4 cup maple syrup1/4 cup butter, softened1/2 teaspoon salt1/2 teaspoon ground cinnamonTOPPING:1/2 cup all-purpose flour1/2 cup packed brown sugar1/2 cup old-fashioned oats1/2 cup cold butter, cubed1/2 cup chopped walnuts
Preparation
Preheat oven to 400°. Cut pumpkin and squashes in half lengthwise; discard seeds or save for toasting. Place pumpkin and squashes in 2 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.
