Winter Squash with Oat and Walnut Crumble Topping

Winter Squash with Oat and Walnut Crumble Topping

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 220mg


  • 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
  • Splenda Brown Sugar blend
    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.