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 Tbsp Olive Oil
- 2 Large Eggs
- 1/2 Cup Coconut Sugar
- 1/2 Tsp Vanilla Extract
- 2 Tbsp Unsalted Butter melted
- 1/4 Tsp Ground Nutmeg
- 1/2 Tsp Cinnamon
- Pinch of Salt
Topping:
- 2 Tbsp Unsalted Butter melted
- 2/3 Cup Coconut Sugar
- 1/2 Cup Oat Flour
- 1 Cup Pecans roughly chopped
- Pinch of Salt
Instructions
- Preheat the oven to 375F.
- Place the squash in a roasting tin, 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
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
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