A Sweet Star On The Thanksgiving Table: Sweet Squash Casserole with a Nutty Twist

When you’re preparing a Thanksgiving spread, there’s always that one dish that steals the spotlight. For me, it’s this healthy sweet squash casserole—a decadent yet wholesome addition to the table. It’s sweet, creamy, and topped with a luscious brown pecan streusel. This side dish isn’t just a recipe; it’s an event, blending comforting flavors with a touch of flair.

I’ve given the traditional butternut squash casserole a fun, creative twist by incorporating peanut butter squash. Yes, peanut butter squash is a real thing! Its subtle nutty flavor beautifully complements the natural sweetness of butternut squash, creating a harmonious medley of textures and tastes. Why You’ll Love This Dish

• Decadent Yet Healthy: The squash base is rich and creamy but doesn’t weigh you down, making it perfect for indulgent occasions without the guilt.

• Nutty and Sweet: The addition of peanut butter squash brings a unique flavor dimension, while the pecan streusel topping adds just the right amount of crunch.

• Make-Ahead Friendly: Hosting a big dinner? This casserole is easy to prepare in advance, so you can focus on other dishes on the big day.

What’s in the Dish?

• The Base: Sweet, Moist, and Creamy Squash

• Butternut squash: The classic Thanksgiving staple, roasted for extra flavor.

• Peanut butter squash: A nutty twist that adds depth.

• The Topping: Sweet Brown Pecan Streusel

• Pecans: Toasted and chopped for crunch.

• Alternative brown sweetener: To keep it healthier without sacrificing sweetness.

Sweet Squash Casserole with Pecan Topping

Sweet Squash Filling:

4 Tbsp butter melted

2 lbs. peeled and cubed butternut squash

1 lb. peeled and cubed peanut butter squash

½ cup half and half

¼ cup brown sweetener

1 tsp vanilla extract

½ tsp kosher salt

2 eggs

Pecan Topping:

½ cup Grain Free Planet Multi-Use Baking Mix (or almond flour)

½ cup brown sweetener

4 Tbsp butter melted

¼ tsp salt

¾ cup chopped pecans Directions:

1. Preheat your oven to 350°F and lightly grease a 2-quart baking dish with cooking spray.

2. In a large pot of salted water, combine the butternut squash and peanut butter squash. Bring to a boil over high heat, then reduce the heat to a simmer. Cook until the squash is fork-tender, about 15 to 20 minutes. Drain thoroughly and allow to cool.

3. Mash the cooled squash in a large bowl using a potato masher until smooth.

4. In a separate large bowl, whisk together the melted butter, brown sweetener, vanilla extract, salt, and eggs. Add the mashed squash and mix until fully combined. Transfer the mixture to the prepared baking dish, spreading it evenly.

5. To make the topping: In a medium bowl, mix the multi-use bakery mix, brown sweetener, melted butter, and salt until the mixture is moist and forms clumps. Fold in the pecans.

6. Sprinkle the pecan topping evenly over the squash mixture.

7. Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 10 minutes, or until the topping is golden brown.

8. Let cool slightly before serving. Enjoy!
   

Nutritional Information: Calories: ~170 Total Fat: ~14g Total Carbohydrates: ~9g Dietary Fiber: ~2g Sugars: ~2g (naturally occurring from squash) Protein: ~3g Net Carbs: ~7g