Ingredients
1 medium pie pumpkin (about 3 pounds)
1 medium butternut squash (about 3 pounds)
1 medium acorn squash (about 1-1/2 pounds)
1/4 cup sugar
1/4 cup Plew Farm maple syrup
1/4 cup butter, softened
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
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
Directions
Preheat oven to 400°. 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.
Recipe from Taste of Home