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Thanksgiving

Twice-Baked Squash Casserole with Pecan Crunch
Ingredients
A twist on sweet potato casserole, this side dish gets its flavor from naturally sweet butternut squash and carrots and its texture from a topping of seeds, nuts and coconut chips.
2 lbs. carrots
2 (16-oz.) packages cubed butternut squash
3 Tbsp. olive oil
3/4 cup pecans, roughly chopped
3/4 cup unsweetened coconut chips
1/4 cup sunflower seeds
1/2 cup unsweetened coconut milk
1/4 cup pure maple syrup
1 tsp. pumpkin pie spice
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Twice-Baked Squash Casserole with Pecan Crunch

Twice-Baked Squash Casserole with Pecan Crunch

Twice-Baked Squash Casserole with Pecan Crunch
One Star Guiding Stars
  • Servings:Serves 8
  • Prep Time:20 minutes
  • Cook Time:55 minutes
directions
Preheat oven to 400 degrees F. Line a large baking sheet with parchment. Peel and cut the carrots into 1-inch pieces. On prepared pan, toss the butternut squash and carrots with the oil. Season with salt. Roast 40-45 minutes, until very tender, stirring once. Let cool slightly.
Meanwhile, in a medium bowl, combine the pecans, coconut chips and sunflower seeds.
Carefully transfer roasted vegetables to a blender or a large bowl if using an immersion blender. Add the coconut milk, maple syrup and pumpkin pie spice. Puree until smooth. Season with salt to taste.
Transfer butternut squash mixture to a 2.5-qt greased baking dish. Top evenly with pecan mixture. Bake 8-10 minutes, until top is browned.
 
 
 
 
 
 
 
 
 
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