Butternut Squash Casserole is a healthier alternative to the classic holiday sweet potato casserole. It is sure to become a new family favorite!
Sweet potato casserole tends to get all the love during the holidays, but I think that butternut squash should get more love—especially in casserole form.
Traditional holiday casseroles tend to be full of butter and sugar, but this Butternut Squash Casserole is on the healthier side. It is still tasty and delicious!
A few years ago, my aunt started making a butternut squash casserole that she saw on some morning tv show. My mom asked her what was all in it and she said that it had a stick of butter and 2 cups of sugar! We just looked at each other. We couldn't believe that she put so much sugar in the recipe. I just love the natural sweetness of butternut squash. I don't think that it needs that much sugar to be delicious!
This Butternut Squash Casserole is just as good, if not not better than the original. The butternut squash is naturally sweetened with maple syrup and just a touch of coconut oil. The topping is also naturally gluten-free. Instead of using traditional flour, I like to use almond flour.
how to make the casserole
The casserole starts off by roasting the butternut squash in the oven. I like to use two medium sized squashes for the recipe.
After the squash is done roasting, I scoop it into the mixing bowl. Using a hand mixer, mix the squash until it is a smooth puree. Add in the rest of the ingredients and mix until well combined.
Finally it is time to make the topping. Add all the topping ingredients to a bowl and mix. Super simple!
I like to use a pie dish for the casserole, but you can also use a 2 quart casserole.
After assembling the casserole, it goes back into the oven and bakes until it is nice and bubbly.
I hope that this Butternut Squash Casserole becomes a new holiday family favorite! If you make the recipe, be sure to leave a comment or tag us @thymeandlove on Instagram!
- 2 Medium Butternut Squash or 1 Large
- 2-3 Tablespoons Pure Maple Syrup
- ½ Cup Plant Milk, I used Oat
- 1 Tablespoon Vanilla
- 1 Tablespoon Melted and Cooled Coconut Oil
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Salt
For the topping:
- ¼ Cup Almond Flour
- ⅓ Cup Rolled Oats
- ⅓ Cup Light Brown Sugar
- ½ Cup Chopped Pecans
- 3 Tablespoons Melted and Cooled Coconut Oil
- Preheat the oven to 375 F.
- Cut the butternut squash in half lengthwise. Remove the seeds. Place face down on a parchment paper lined cookie sheet. Bake 45-60 minutes, or until the squash is tender.
- Remove from the oven and let cool a few minutes.
- Scoop the squash into a mixing bowl. Add the milk, maple syrup, oil, vanilla, cinnamon, nutmeg and salt. Use a hand mixer and mix until smooth.
- Pour the squash mixture into a pie dish or 2 quart casserole dish.
- In a small bowl, add the almond flour, oats, brown sugar, pecans, and coconut oil. Mix until combined. Spoon on top of the squash puree.
- Bake for 25-30 minutes.
- Serve warm!