Healthy Butternut Squash Casserole

Butternut squash is not a vegetable I grew up with in Africa. When we moved to the States when I was 19, I remember my grandma making a butternut squash casserole over Thanksgiving dinner that was to die for. I have been in love with butternut squash ever since!

This butternut squash casserole recipe is made with healthier alternatives like coconut sugar and warm and comforting fall spices like nutmeg and cinnamon. The pureed squash is then topped with a mixture of butter, coconut sugar, pecans, and oat flour. Squash is a great substitute for sweet potatoes with the same great flavors but less sugar. If you do like sweet potatoes instead or want to make both then check out this Sweet Potato Casserole recipe.

Why I love this recipe

• So Delicious and easy to make: No fuss or hassle making this recipe. It is straightforward and packed with flavor.
• Hearty and filling: This dish is not only nutritious because butternut squash is so nutritious, it is also filling and hit the spot.
• Perfect side dish: This casserole dish will serve as a perfect side dish to any of the main dishes on your dinner table. You can’t go wrong with this recipe.

Ingredients you will need

Below is a list of ingredients you will need. Full measurements are listed further down below in the recipe card.

• Butternut Squash: There are different types of squash you can use to make this recipe but we recommend using this one from our post on How To Cut Butternut Squash.
• Olive Oil: you may use coconut oil or avocado oil.
• Large Eggs: keep the eggs at room temperature if possible.
• Coconut Sugar: swap this with brown sugar if you like, so you don’t have to make a trip to the store.
• Vanilla Extract: necessary since we are using eggs.
• Unsalted Butter melted: recommended, but you could swap it with coconut oil.
• Seasonings: Ground Nutmeg, Cinnamon, Pinch of Salt.

How to make butternut squash casserole

• Preheat the oven to 375 F.

Step 1: Place the squash in a roasting tin, sides up. Drizzle with olive oil and turn it cut side down into the roasting tin. Roast for 45-50 minutes, or until fork tender. Once roasted, allow it to cool, then scoop all the flesh out into a bowl.

Step 2: Add the mashed butternut squash, eggs, butter, coconut sugar, vanilla, salt, nutmeg, and cinnamon. Whisk with a hand mixer until well combined and fluffy.

Step 3: Add in the butternut squash mixture, layering it evenly with a spatula.

Step 4: add all topping ingredients except pecans. Toss with a fork until moist crumbs form.

Step 5: Stir in the pecans and mix to combine.

Step 6: Place the topping evenly over the butternut squash mixture, then bake for about 45 minutes or until golden brown and set in the center. Enjoy it warm or cold!

Recipe Tips

• You may swap the butternut squash with sweet potatoes or acorn squash if preferred,
• Use brown sugar in place of coconut sugar.
• Any other nuts will work in place of the pecans. Walnuts will work great.
• Be Careful not to burn the top layer. So, we recommend you place the dish in the middle rack.
• Make ahead: you can make the base a day ahead, Place in the dish, cover, and store in the fridge for the next day until you are ready to bake and you just need to make the top layer real quick.
• If you do not have coconut oil its ok, Use any other neutral oil or butter. Sometimes, butter is good for you in moderation. Plus, it’s the holidays!