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5
from 1 vote
Healthy Butternut Squash Casserole
This healthy butternut squash casserole is a family favorite side dish! This casserole is creamy, sweet and healthy! Easy to make, this may become your new favorite potluck side dish!
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
8
servings
Calories:
411
kcal
Author:
Ashlee Welter
Ingredients
1
medium
butternut squash
about 3 cups when cooked
1
large
egg
½
cup
unsweetened vanilla almond milk
1
teaspoon
vanilla
¼
cup
brown sugar
1
teaspoon
nutmeg
1
tablespoon
cinnamon
2
tbsp
butter
melted
Topping
1
cup
old fashioned oatmeal
(gluten free if desired)
½
cup
oat flour
1
cup
pecans
chopped
½
cup
maple syrup
½
cup
coconut oil
2
tsp
cinnamon
2
tablespoon
brown sugar
Instructions
Cooking the Butternut Squash
Preheat oven to 400 F. Rinse the butternut squash, then slice in half lengthwise. Remove all seeds.
Place the squash cut-side down in a baking pan. Fill with 1 inch of water. Cook for 40 minutes or until tender. Let cool.
Prepare the Casserole
Preheat oven to 350F. Grease an 8x8 inch baking pan or a 2 quart dish with non-stick cooking spray. Set aside.
Scoop out the insides of the butternut squash and place in a large mixing bowl.
Add the egg, almond milk, vanilla, brown sugar, nutmeg, cinnamon and melted butter.
Mix for 1 minute using an electric mixer on low speed.
Spread evenly into prepared baking dish.
Make the Topping
In a medium mixing bowl, combine the oatmeal, oat flour, pecans, maple syrup, coconut oil, cinnamon and brown sugar. Mix until combined using a fork.
Spread the topping evenly over the butternut squash casserole.
Bake in the oven for 20 minutes. Serve warm.
Nutrition
Calories:
411
kcal
|
Carbohydrates:
48
g
|
Protein:
7
g
|
Fat:
24
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.1
g
|
Cholesterol:
31
mg
|
Sodium:
87
mg
|
Potassium:
414
mg
|
Fiber:
6
g
|
Sugar:
17
g