Similar to traditional sweet potato casserole, this sweet dish is sure to become a family holiday favorite.
A while back, I was working on a seasonal/celebrational cookbook. Something to help you celebrate your seasons and holidays with clean eating throughout the year. But in the end, the book idea got scrapped (I’m working on something else now), and I was left with a very small collection of seasonal recipes. This was one of them.
In truth, this was really meant to replace a traditional sweet potato casserole. The butternut squash gives it just a little something different, and the sweet, nut topping gives it a delicious bit of crunch. It’s truly a wonderful holiday flavor and texture and I hope your family will enjoy it for years to come.
From my kitchen to yours, happy holidays!
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If you need something a little different for the holidays, this Clean Eating Butternut Squash Casserole Recipe might be just what you're looking for!
- CASSEROLE INGREDIENTS:
- 3 1/2 lb. butternut squash
- 2 tbsp. coconut oil in liquid state
- 2 tsp. ground cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. allspice
- 1/8 tsp. ground ginger
- 1/4 cup honey
- TOPPING INGREDIENTS:
- 1 cup raw pecans, chopped fine
- 1 cup raw cashews, chopped fine
- 2 tbsp. honey
- 1 tsp. ground cinnamon
Cut the squash in half and remove the seeds. Place, cut side up, on a baking pan. Coat the entire cut side with oil and bake at 350 F for 40 minutes.
While the squash bakes, prepare the topping. Mix all topping ingredients in a medium mixing bowl and spread in an even layer over a baking pan. Place on the low shelf under the squash for 10 minutes. Remove and allow to cool.
When the squash is ready, scoop it out of the skin into a large blending or mixing bowl. Add the spices and honey and mix with an electric mixer until smooth. Scrape into a casserole dish and top with nut topping.
Can be rewarmed by placing in a hot oven for 10-15 minutes with a loose piece of foil over the top.
This recipe from the Gracious Pantry archives, originally posted 12/21/15.