Praline Butternut Squash Casserole
I have expressed many times before my love for butternut squash. This recipe is simply delicious and would make a wonderful addition to any Thanksgiving buffet. This casserole can be assembled up to 3 days in advance and baked fresh the day of. How’s that for getting ahead of the game?
Move over sweet potatoes… there’s a new guy in town.
Praline Butternut Squash Casserole
- 4 cups pureed butternut squash (2 medium squash)
- 4 tablespoons melted butter
- 2 eggs
- 1/2 teaspoon salt
topping
- 1/2 cup shredded coconut, unsweetened
- 1/2 cup toasted chopped pecans
- 1/2 cup almond flour, packed
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup honey
- 4 tablespoons butter, room temperature
- Preheat oven to 325.
- Prepare topping, by combining all the dry ingredients. Then stir in the honey and butter, with hands or a fork. Set aside mixture.
- Whisk together the butternut squash puree, eggs, melted butter and salt. Spread mixture evenly into a 2 1/2 or 3 quart casserole dish.
- Using your fingers, crumble the topping onto the squash.
- Bake for 40-45 minutes until golden brown.
This looks incredible! I’m definitely making this as part of my thanksgiving spread.
By the way, do you think the topping would still be tasty if I omitted the honey? I would prefer to just add a little stevia to sweeten.
Erica,
The texture may change a little bit, but should be just as tasty with stevia :)
~Michelle
Thank you! I’ll let you know how it goes.
This looks divine! I want to make it as well! But I think I am going to try and make a small side dish of it without the nuts…my little sister is allergic to Almonds! :) But it looks super good! And I love Pralines. :)
:)
Madeline,
You could easily make a smaller portion for her in a ramekin, and do a simple topping without the nuts.
~Michelle
Im going to try! Im not to creative with cooking, but I think it will turn out still tasty without the nuts? :) Thanks!!
I would maybe add a little more coconut to it to replace the nuts! Good luck :)
This looks awesome! I’m just only finding it now but I love making casseroles because they are easier for me. I can’t wait to give this a try! Thanks for sharing!
Hi Michelle,
I have quite a few other restrictions in my diet – i was wondering if Coconut oil can be used as a replacement for butter in most or all recipies?
(I see that is the way with some of you baking)
Thanks!
Angie,
For the most part, you can easily sub coconut oil in place of butter. I do it often and most things turn out pretty much the same.
~Michelle
Delicious! I made this for our Thanksgiving dinner this evening and it was a hit! My children gobbled it down as did my husband and his parents. I will definitely make this in the future.
Yummy! :)
Michelle
Love is recipe I will definite try, americans are very big on pumpkin and this certain is a great way to serve it. Love you website, if you are not a writer you certainly do a good job.
Jessie
love this recipe and will try, the top is certainly unusual for a savory meal but looks interesting.
This is a great idea! Thanks :)
Oh my goodness! I think you may have just saved me! I had some that wanted a sweet potato casserole for Thanksgiving and some sweet potato biscuits! Now I think I will try this and the biscuits! I’m trying to go easy on the nuts this year (particularly the almonds) as I overdid them last year and my tummy paid the price. :( Do you think I could sub some coconut flour for the almond flour? Thanks again for the recipe!!!
I have this in the oven right now. I’m doing a test run for Thanksgiving dinner this year. I used coconut nectar instead of honey and ghee instead of butter. Can’t wait to try it. Thanks for the recipe!
Mary Jane
I left out the coconut and added more pecans. This was like a combined “pumpkin pie/pecan pie”. I’m going to experiment and put the ingredients in a pie crust and see how that works for a combo pumpkin/pecan dessert.