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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!
Course Fall, Gluten Free, Side Dish, Thanksgiving, Vegan Friendly, Vegetarian
Keyword sweet potato casserole
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 9 servings
Calories 160 kcal
Author Monique of AmbitiousKitchen.com


  • 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


  1. 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.
  2. 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.
  3. 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. 
  4. Bake for 20-25 minutes or until the topping begins to turn slightly golden. Serves 9 people, about heaping 1/2 cup each.

Recipe Notes

To make vegan: Instead of an egg, use 1 tablespoon of melted coconut oil

Nutrition Facts
Healthy Butternut Squash Sweet Potato Casserole with Almond Oat Crumble
Amount Per Serving (1 serving)
Calories 160 Calories from Fat 59
% Daily Value*
Fat 6.5g10%
Saturated Fat 2.4g15%
Carbohydrates 24.4g8%
Fiber 4g17%
Sugar 9.5g11%
Protein 3.6g7%
* Percent Daily Values are based on a 2000 calorie diet.