- SWEET POTATO ACORN SQUASH CASSEROLE FULL
- SWEET POTATO ACORN SQUASH CASSEROLE PRO
- SWEET POTATO ACORN SQUASH CASSEROLE FREE
It adds more flavor and texture than canned and it can be made up to 3 days in advance!
SWEET POTATO ACORN SQUASH CASSEROLE PRO
Pro tip: The butternut squash purée is the most time consuming part of this recipe, but it’s the star of this dish and really sets it apart.Make any weeknight special and serve with oven baked pork chops or pan seared steak, or make it a vegetarian meal with a simple massaged kale salad.It’s a great side dish for Friendsgiving or holiday potlucks.It’s the perfect accompaniment for Christmas dinner as it pairs well with roast turkey breast and slow cooker ham.Serve for Thanksgiving alongside spatchcock turkey or roast turkey.This is casserole is especially great as a holiday side dish, but it would make any fall or winter dinner special! It may be made dairy-free by using vegan butter or coconut oil, and gluten-free by substituting the flour with gluten-free 1 to 1 flour or a combination of oat and almond flours. Streusel topping is made primarily of flour, butter and sugar, and often includes spices such as cinnamon, rolled oats or nuts.
SWEET POTATO ACORN SQUASH CASSEROLE FULL
See the recipe card below for full instructions. It adds more flavor and texture than canned purée and it can be made up to 3 days in advance!
Pro tip: The butternut squash purée is the most time consuming part of this recipe, but it’s the star of this dish and really sets it apart. The entire casserole may be assembled in advance and baked when you’re ready!
Each component is very easy to make and they may also be prepped ahead of time. This butternut squash casserole recipe includes (3) components - preparing the purée, the filling and the streusel. Substitute walnuts for the pecans or omit altogether if you have a nut allergy.
SWEET POTATO ACORN SQUASH CASSEROLE FREE
Make this recipe refined sugar free by using brown coconut sugar in the streusel. Are delightfully chewy once baked into the oat streusel topping. Make the streusel topping gluten-free by using 1 to 1 flour or a combination of oat flour and almond flour. Any type of dairy or non-dairy milk will work - low fat milk or coconut milk may be used, but full fat will add richness to this casserole. Use vegan butter for a dairy free alternative in the filling and streusel. I used maple syrup for big fall flavor, but it may be substituted with honey or your favorite sweetener. It may be made up to 3 days in advance until you’re ready to use it! I highly recommend making homemade butternut squash purée as it has a fresher flavor and thicker texture.
It’s a delicious, yet unexpected twist that everyone is sure to enjoy! It’s similar to my sweet potato casserole, but it’s a lot lighter as butternut squash has fewer carbs and calories than sweet potato and it’s milder in flavor. This recipe is the perfect addition to your holiday menu. It has a smooth, velvety texture that makes my butternut squash soup extra cozy and this Butternut Squash Casserole amazingly light and fluffy! When butternut squash is puréed, that’s when the magic really happens. It’s extremely versatile and can be roasted and served as a side dish like my cinnamon roasted butternut squash, or tossed into salads like my fall harvest salad. One thing that always brings me joy is incorporating my favorite seasonal foods into my recipes, and butternut squash is a staple in my pantry this time of year. It seems to go by more and more quickly every year, so I intend to savor every minute by enjoying simple things like cozy fall scented candles, drinking coffee out of holiday mugs and enjoying extra time with family and friends. We’re officially in the holiday season, and I can’t be more excited about it.
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