Sweet Butternut Squash Casserole

This new and improved version of Sweet Butternut Squash Casserole is completely sugar-free and dairy-free.  It is still sweet and just as satisfying.

Serves 8

Ingredients:

  • 2 large butternut squash
  • 5 pitted medjool dates
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp coconut oil
  • 1 egg
  • 1/4 cup pecans, optional

Directions:

  1. Cut the ends off the butternut squash.  I only use the long neck of the squash to avoid the seeds, but you can also include the ball of the squash and just remove the seeds.
  2. Placing the butternut squash upright, cut the tough skin off by slicing downward.
  3. Chop the squash into large pieces.
  4. In a large pot, combine the squash and dates.
  5. Cover with water and boil over high heat for 30 minutes or until the squash is soft.
  6. While the squash is boiling, heat the oven to 350 degrees.
  7. Drain the squash, place squash back into the pot and add the salt, cinnamon, nutmeg and coconut oil.
  8. Using an immersion blender, blend the mixture completely until soft and fluffy.
  9. Scramble an egg in a small bowl and stir the egg to the squash mixture.
  10. Add in the pecans, if desired, saving a few for the top.
  11. Bake for 30 minutes or until the edges of the squash are bubbling.

Variation:

Replace the butternut squash with sweet potatoes in this Sweet Potato Casserole.

Sweet Potato Casserole

Serve with:

Meatloaf served with Roasted Broccoli and Sweet Butternut Squash Casserole

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