GlutenFreeFix

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

1. Preheat oven to 325.
2. Prepare topping, by combining all the dry ingredients.  Then stir in the honey and butter, with hands or a fork.  Set aside mixture.
3. Whisk together the butternut squash puree, eggs, melted butter and salt.  Spread mixture evenly into a 2 1/2 or 3 quart casserole dish.
4. Using your fingers, crumble the topping onto the squash.
5. Bake for 40-45 minutes until golden brown.