I wanted to go as low-carb this Holiday as possible, but I absolutely love, LOVE, sweet potato casserole with all its dessert-y goodness. Nothing beats dessert for dinner, am I right? I decided that I would try using butternut squash instead of sweet potato because of it’s similar color, thinking maybe I could trick the Family. After some searching around, I landed on a wonderful recipe from Michelle over at glutenfreefix.com.
Now, I’ll admit that the texture was not the same as smashed sweet potatoes, and the taste was a little different, but it was a total hit at my house over Thanksgiving! The crunchy, buttery topping was absolutely to die for and we all went back for seconds and thirds before even getting to dessert.
Here’s my adaptation of Michelle’s Praline Butternut Squash Casserole recipe
- 2 medium squash
- 4 tablespoons melted Earth Balance Vegan butter (or regular butter, if you’re so inclined)
- 2 eggs
- 1/2 teaspoon salt
- 1/2 cup shredded coconut, unsweetened (I used sweetened coconut because it was all I could find at the store that day)
- 1/2 cup toasted chopped pecans (to toast, add to a dry pan on medium heat and stir frequently for a few minutes. Not too long, or they’ll burn)
- 1/2 cup almond flour, packed
- 1 drop Cinnamon Essential Oil (or 1/2 teaspoon cinnamon)
- 1/8 teaspoon All Spice
- 1/4 teaspoon salt
- 1/4 cup Coconut Sugar (or honey)
- 4 tablespoons Earth Balance Vegan butter, room temperature
- Preheat oven to 325.
- Place the 2 squash in the oven (skin and all) to cook for about 30-35 minutes, until you are able to press into the skin with your nail or a fork and leave a mark.
- Remove squash and allow to cool for about 10 minutes. Now the squash should be easy to peel and cut up. Be sure to scoop out the seeds. Place cut up squash in a large pot with a small amount of boiling water and a steamer basket and steam until very tender.
- Remove steamer basket and any remaining water, then smash the squash with a potato masher.
- Prepare topping, by combining all the dry ingredients. Then stir in the Coconut Sugar and butter, with hands or a fork. Set aside mixture.
- Whisk together the butternut squash puree, eggs, melted butter and salt. Spread mixture evenly into a 2 1/2 or 3 quart casserole dish.
- Using your fingers, crumble the topping onto the squash.
- Bake for 40-45 minutes until golden brown.
There you go! Hope you enjoy! Please let me know if you try this recipe over the Holidays and how it turns out for you. Can’t wait to hear from you!
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Here’s to your Thriving Life!