Butternut Squash Casserole
Healthy and easy butternut squash casserole topped with a delicious pecan crust. Easy to make and perfect side dish.
Servings: 6
Ingredients
- 1 Large Butternut Squash cut into halves lengthways, seeds removed
- 1 tablespoon Olive Oil
- 2 Large Eggs
- 1/2 Cup Coconut Sugar
- 1/2 teaspoon Vanilla Extract
- 2 tablespoons Unsalted Butter melted
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Cinnamon
- Pinch of Salt
Topping:
- 2 Tbsp Unsalted Butter melted
- 2/3 Cup Coconut Sugar
- 1/2 Cup Oat Flour or any other flour
- 1 Cup Pecans roughly chopped
- Pinch of Salt
Instructions
- Preheat the oven to 375 F.
- Place the squash in a roasting tin and cut the cut 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.
- Add in eggs, butter, coconut sugar, vanilla, salt, nutmeg, and cinnamon. Whisk with a hand mixer until well combined and fluffy.
- Spray a 9x13 baking dish with cooking spray and add in the butternut squash mixture, layering it evenly with a spatula.
- In a mixing bowl, add all topping ingredients except pecans. Toss with a fork until moist crumbs form, then stir in the pecans.
- Layer 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!
Notes
- Don't like butternut squash, swap with sweet potatoes
- Instead of pecan, you can use almonds or walnuts.
- In place of butter, you may use coconut oil.
- Don't have coconut sugar? Use brown sugar.
Nutrition
Calories: 370kcal | Carbohydrates: 36g | Protein: 5g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 82mg | Sodium: 87mg | Potassium: 127mg | Fiber: 2g | Sugar: 21g | Vitamin A: 355IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 1.1mg