Winter Squash with Oat and Walnut Crumble Topping

Winter Squash with Oat and Walnut Crumble Topping
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

The huge timesaver in this recipe is using frozen winter squash, which is surprisingly delicious. This makes a great fall side dish. If you don’t like squash, you could substitute sweet potatoes for it in this recipe.

  • Prep time
    10 min
  • Servings
    8 Servings
  • Serving size
    1/3 cup
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/3 cup
  • Amount per serving Calories 105

  • Total Fat 3.5g
    • Saturated Fat 0.5g
  • Cholesterol 0mg
  • Sodium 15mg
  • Total Carbohydrate 18g
    • Dietary Fiber 2g
    • Total Sugars 4g
  • Protein 2g
  • Potassium 215mg


  • packages frozen mashed winter squash (2 (12-ounce) packages, thawed)
  • ground cinnamon
    1/2 tsp
  • walnuts, chopped (chopped)
    1/4 cup
  • old-fashioned rolled oats (not quick cooking)
    1/4 cup
  • margarine (trans-fat-free, diced)
    1 tbsp
  • low-calorie brown sugar substitute
    2 tbsp


  1. Preheat the oven to 400 degrees F.

  2. In a small bowl mix together the squash and cinnamon.

  3. In another small bowl, mix together the crumble topping, using your hands.

  4. Pour the squash into a round baking dish. Spread the crumble topping evenly over the squash.

  5. Bake for 20 minutes.

  • Recommended

    I made this with fresh summer squash instead using a food processor to "mash." And we still liked it. That said, I think we will like it more with winter squash.