Traditions are crucial for building excitement, rhythm and a special bond into your family or group of friends. Food is a fantastic way to cultivate tradition within your home. Making healthy choices or being on a healing diet does not have to hinder celebrations and gatherings. Made with healthy fats and the option to prepare it dairy, egg, and sugar free, this butternut squash casserole has been a Thanksgiving tradition in our family for many years. We hope this recipe helps foster tradition at your holiday table.
1 large butternut squash or 2 medium
1/2 cup butter, ghee, or coconut oil
1/2 cup coconut milk or heavy cream
1/4 cup honey, maple syrup, or 1/4 cup monkfruit sweetener and 10 drops stevia
2 teaspoons cinnamon
½ teaspoon ground nutmeg
2 teaspoons vanilla extract
¼ teaspoon unrefined salt
1 cup almond flour
2 tablespoons coconut flour
1 cup chopped pecans, preferably sprouted
2 tablespoons honey, maple syrup or powdered xylitol
¼ cup butter, ghee, or coconut oil, melted
1 teaspoon cinnamon
a pinch of unrefined salt
*If you are not able to tolerate eggs, simply omit them or substitute with a gelatin egg. Allow 2 tablespoons of grassfed gelatin to bloom by sprinking it over 6 tablespoons of warm water in a small bowl. Allow it to stand for about 10 minutes. Incorporate bloomed gelatin when mixing your other ingredients.
Preheat oven to 400 degrees. Slice and quarter squash into large chunkcs. Arrange them on a parchment lined cookie sheet and lightly coat with fat of choice. Bake for about 40 minutes, until squash is soft and starting to brown. Set aside and let cool.
Once squash is cool enough to handle, scoop the flesh out of the skin until you have 4-5 cups. Put all ingredients in a high speed blender and blend until smooth. Alternately, put all ingredients in a large mixing bowl and use an immersion blender to puree ingredients together. Pour mixture into a 9 by 13 baking dish or 1 1/2 quart casserole dish.
To prepare the topping, mix all ingredients together in a small mixing bowl and sprinkle over butternut squash mixture.
Bake at 350 degrees for about 40 minutes, or until heated through and topping is golden brown.