Butternut Squash Casserole with Pecan Streusel Topping

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Ever since I can remember sweet potato casserole on Thanksgiving was always one of my favorite dishes. I looked forward to it every year, and would always go back for seconds. Who could blame me? This magical creation somewhere between a side dish and dessert was sweet, gooey, crunchy, creamy, and comforting all at once. 

The last two Thanksgivings I have followed SCD and recreated all my favorite dishes, except for one. Sweet potato casserole was the only thing I truly missed the last two years and was determined to make a killer casserole just like I remembered this year. 

After trial and error with the base of the casserole I finally found the perfect substitute; butternut squash! This hearty winter squash has the same consistency and texture of sweet potato and is even almost the same color! Now that I had the base made, the only thing left to tackle was the streusel topping. Let’s face it, that’s everyone’s favorite part. Pecans, butter, almond flour, honey, and spices all come together in harmony to make a sweet, chewy, ooey-gooey, crunchy, almost sinfully delicious topping.   

This SCD version of ‘sweet potato’ casserole is everything I had hoped it would be and more! It’s so good, you’ll be the one going back for seconds! So what are you waiting for? Add this Thanksgiving side dish to your menu and get ready to fall in love with a classic all over again. 

Want to top your butternut squash casserole with marshmallows instead? Check out my marshmallow recipe and omit the peppermint extract. You can then bake just the butternut squash base for 30-35 minutes, top with your marshmallow and broil for 5-8 minutes until golden brown. Enjoy and Happy Thanksgiving friends!

                                                           

Butternut Squash Casserole with Pecan Streusel Topping

Serves 8
Prep: 1 hour
Cooking: 45 min
Total: 1 hour 45 min   
Beginner

Ingredients:

For Filling: 

7 cups butternut squash, cooked and pureed 

⅓ cup honey 

⅓ cup cashew milk, or almond milk (no additives) 

¼ cup butter, melted

1 egg

½ tsp salt

 

For Streusel: 

½ cup honey 

1 ¼ cup pecans, chopped 

1 cup almond flour 

⅓ cup butter, melted

1 tsp. cinnamon

½ tsp. nutmeg 

¼ cup peans, chopped (for topping)

  Method Of Prep:

  1. gather and prep ingredients.
  2. Preheat the oven to 375°F. Halve your butternut squashes lengthwise, scoop out and discard seeds.
  3. Lay face up on a sheet tray and drizzle with olive oil.
  4. Bake for 35-45 minutes or until tender and soft all the way through. Remove from the oven to cool.
  5. Set up your high-speed blender. Scoop cooked squash into your blender.
  6. Puree until smooth. You may have to blend the mixture in two batches depending on the size of your blender.
  7. Add all puree to a large bowl.
  8. Next, add in honey, cashew milk, butter, egg, and salt.
  9. Mix with the eclectic mixer until smooth and fully incorporated.
  10. Transfer butternut squash mixture to a greased baking dish.
  11. Lower your oven to 350°F.
  12. In a medium bowl add all topping ingredients and mix well.
  13. Gently spread out evenly on top of butternut mixture and bake for 40-45 minutes or until golden brown.
  14. Remove from the oven and top with remaining chopped pecans.
  15. Cool for 10-15 minutes before serving. Enjoy!

                 

Nutrition Facts: 
Calories- 430
Carbs- 41 g
Fat- 28.5 g
Protein- 4.9 g