Maple Pecan Butternut Squash Casserole

I’m usually not one to post more than one new recipe a week cause #momlife but I made a simplified Thanksgiving dinner the other night complete with the yummiest of sides and just had to share!

Now don’t get me wrong I LOVE sweet potatoes- mashed, roasted, baked, etc. but I’ve never been a big fan on the traditional casserole that’s covered with a layer of marshmallow. Call me crazy but marshmallows aren’t really my thing. So, being eager to put my creative spin on something I whipped up this delicious (and much healthier) sweet and salty casserole packed with the creamiest mashed butternut squash and a crumbly maple pecan topping (think apple crisp topping). It’s a lighter, less sugar-y side dish loaded with whole grains and sweetened only with maple syrup.

This whole dish comes together in 30 minutes and is the perfect addition to any holiday feast or even a weeknight family meal when you’re craving those holiday sides but lacking in time.

I hope you enjoy adding this one to your menu!


Maple Pecan Butternut Squash Casserole

Author: The Hungry Happy Mama

Gluten-free/Vegan/Soy-free

Yields: 6-8 servings

Prep time: 10 minutes

Cook time: 20 minutes

INGREDIENTS

  • 1 large butternut squash
  • 1 tbsp ghee
  • 2 tsp maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp sea salt

Topping

  • 1 c old fashioned gluten-free oats
  • 1/2 c crushed pecans
  • 2 tbsp maple syrup
  • 1 tsp ghee
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt

INSTRUCTIONS

  1. Wash, peel and core your squash. Slice into bite-sized pieces.
  2. Add the squash to a medium-sized pot with a lid. Fill with water to cover and set on high to boil.
  3. Once boiling reduce the heat to low and allow the squash to cook until mash-able with a fork, about 10 minutes.
  4. Preheat your oven to 350F and lightly grease an oven safe casserole dish.
  5. Combine the topping ingredients in a small bowl and using your hands mix until clumps begin to form.
  6. When the squash is done, drain any excess water and mash with a fork.
  7. Mix in the ghee/butter, maple syrup, cinnamon and sea salt.
  8. Spread the squash evenly into the prepared pan and top with the crumble mixture.
  9. Bake uncovered for 20 minutes until the casserole begins to bubble and the topping is golden.
  10. Allow to cool slightly before serving.

Storing: keep any leftovers in an airtight container in the fridge for up to 5 days.


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