Healthy Butternut Squash Sweet Potato Casserole with Almond Oat Crumble
A cozy healthy butternut squash sweet potato casserole sweetened with pure maple syrup. Topped with a crunchy almond flour oat topping! Absolutely amazing for Thanksgiving!
Servings 9 servings
Calories 160cal
Ingredients
- 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
Instructions
- 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.
Notes
To make vegan: Instead of an egg, use 1 tablespoon of melted coconut oil
Nutrition
Serving: 1serving | Calories: 160cal | Carbohydrates: 24.4g | Protein: 3.6g | Fat: 6.5g | Saturated Fat: 2.4g | Fiber: 4g | Sugar: 9.5g