Happy Monday! I’ve been observing my life from the outside lately and watching it fly by faster than it ever has. I can’t get to half of the emails in my inbox and barely have time to figure out how we’re decorating our family room. We still don’t have a couch and our bedroom still isn’t all the way complete. My hope is that Thanksgiving will bring some quiet, relaxing time with a cup of tea and good food to fill my belly. (And that I’ll get to respond to some emails from you all, of course!)
What are you most looking forward to eating this Thanksgiving? One of my favorite Thanksgiving dishes is my sweet potato casserole. I swear it’s so good that you can serve it as a dessert.
Same goes for this version made with a mix of two of my favorite root vegetables: butternut squash (or butternut pumpkin!) and sweet potatoes. It’s wonderful because you can do a lot of the prep work ahead of time. Simply roast your butternut squash and sweet potatoes a day or two before, then once you are ready, you can whip up this casserole. I like using butternut squash because it contains lower carbs and sugar per serving than using ONLY sweet potatoes (like most casseroles do). A combination of the two is just right when it comes to flavor and sweetness.
I call this version healthy because compared to the traditional sweet potato casserole version, it’s a lot caloric and there’s zero butter or refined sweeteners. I also took it a step further and made the crumble both vegan and gluten free thanks to almond meal and coconut oil. This means that all your guests can enjoy this beautiful casserole.
And we must discuss the topping because it is INSANELY delicious. Almond flour adds the perfect amount of sweetness and creates a moist topping without having to use excess butter or oil.
I hope you get a chance to make it for Thanksgiving. Let me know if you do by snapping a photo, uploading it to Instagram and tagging #ambitiouskitchen!
More healthy side dishes to try:
Healthy Butternut Squash Sweet Potato Casserole with Almond Oat Crumble
- 1 small butternut squash (about 1 1/2 to 2 pounds), halved lengthwise and seeds removed
- 2 small sweet potatoes
- 3 tablespoons pure maple syrup
- 1/2 cup unsweetened vanilla almond milk
- 1 tablespoon vanilla extract
- 1 egg
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- For the topping:
- 1/2 cup gluten free oats
- 1/4 cup almond flour
- 1/4 teaspoon cinnamon
- 1 1/2 tablespoons melted coconut oil (butter or vegan butter also works!)
- 1 tablespoon pure maple syrup
- 1/4 cup raw almonds, roughly chopped
Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Place butternut squash halves on baking sheet, flesh side down. Use a fork to poke holes in sweet potatoes and place on baking sheet. Roast for 45-55 minutes or until squash and sweet potatoes are fork tender.
Once squash and sweet potatoes are done roasting, allow to cool for 10-15 minutes, then scoop the flesh out of both and add to a large bowl. Next add in maple syrup, almond milk, vanilla, egg, cinnamon and cloves; use an electric mixer to beat together until smooth. You can also mix by hand if that's easier for you, just make sure everything is well combined. Pour into a greased 9x9 inch pan.
Next make the topping by combining oats, almond flour, cinnamon, coconut oil and pure maple syrup; stir well to combine. Add in chopped almonds. Sprinkle mixture evenly over the top of the squash mixture.
Bake for 20-25 minutes or until the topping begins to turn slightly golden. Serves 9 people, about heaping 1/2 cup each.
To make vegan: Instead of an egg, use 1 tablespoon of melted coconut oil