This casserole is a great blend of sweet and savory flavors! A great healthier alternative to the traditional holiday high sugar and carbohydrate sweet potato casserole. The topping provides a dose of healthy fats and great crunch with the mix of nuts and gluten free flour…no mini marshmallows needed here! Overall this is one of my favorite sides to have through the holidays and as a great dish to complement a hearty meal.
INGREDIENTS:
2 cups cubed cooked butternut squash (frozen or fresh)
1 15oz can pumpkin puree
1/2 cup unsweetened almond milk
2 TB minced garlic
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp pink Himalayan sea salt
1/2 TB pure maple syrup
Topping:
1/2 cup (50g) crushed walnuts
1/4 cup (28g) crushed pecans
1/2 TB molasses
1 TB coconut oil, melted
2 TB (14g) almond flour
1/4 tsp stevia extract
1/2 tsp pumpkin pie spice (or mix of cinnamon, ginger, nutmeg)
DIRECTIONS:
Blend pumpkin casserole ingredients in nutri-bullet,Ninja or blender. Transfer to sprayed glass baking dish (8×8).
In a small bowl, combine all the topping ingredients. Stir well to mix evenly. Pour & spread evenly over the casserole dish.
Bake 375F for 25-30 minutes.
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