Casseroles are on the menu each week during fall and winter. There is nothing better than a big batch of baked goodness to warm up you and your family when it’s cold outside. This ultimate comfort food can take many forms and the number of casserole recipes is only limited by human creativity.
It’s fall now so I do what I can to use vegetables that are currently in season. This means potatoes, pumpkins, cauliflower, and many more. For this recipe, I will be using squash.
Squash has that natural sweetness that is warm and not overpowering. Combined with some delicious butter and organic vanilla, it becomes this creamy and smooth consistency that simply melts in your mouth as you eat it. I also usually serve it with a small swirl of sour cream that gives it that extra edge. It can be eaten on its own for dinner or as a side dish for larger gatherings. In our case, the butter squash casserole always has its place on the Thanksgiving table. It tastes amazingly well with turkey!
Sweet potato casseroles seem to be more popular but I want to give squash some of the spotlight. It’s not as starchy so you won’t be suffering from indigestion later and the seasonal veggies provide plenty of much needed nutrients and vitamins that prevent us from catching a cold when it’s chilly outside. This is a perfect recipe for those people who try to avoid starches or are on the GAPS diet. The GAPS is a temporary healing diet that helps your gut recover by limiting foods that often lead to digestion problems. This includes grains and starchy vegetables, like potatoes and sweet potatoes. So if you are craving a sweet potato casserole but don’t want to upset your stomach, this squash casserole is the perfect substitute! I think it’s so good that you will be eating it even after you finish GAPS!
And I just want to say one more thing about casseroles in general. Specifically, the casserole dishes. I take care to dishes that are lead-free so that I won’t risk my family’s health when cooking. But the thing about manufacturers is that they often play loose with the term “lead-free”. They might use that term when what they really mean is “We didn’t cross the allowed lead amount”. But I want my pans to be 100% lead-free so I carefully check everything before making a purchase. For example, I found Emily Henry casseroles to be safe to use and completely lead-free.
- a large casserole dish
- a large mixing bowl
- an immersion blender
- a wooden spoon
- a medium mixing bowl
- 4 cups of butternut squash puree
- 1/2 cup (1 stick) of melted grass-fed butter
- 4 eggs
- 1/3 cup of raw honey
- 1 t. of powdered cinnamon
- 1 t. of vanilla extract
- 1/4 cup of sour cream
- 2 cups of chopped pecans (how to soak and dehydrate nuts)
- 1 cup of almond flour
- 1/2 cup (1 stick) of grass-fed butter
- 1/2 cup of raw honey
- Preheat the oven to 325 degrees.
- Prepare your casserole dish by buttering it up thoroughly. Set aside for now.
- Put the butternut squash, butter, eggs, honey, cinnamon, and vanilla extract in a large mixing bowl.
- Use an immersion blender to create a smooth puree.
- Add in the sour cream and carefully stir it in using a wooden spoon.
- Pour the mixture into your prepared casserole dish.
- In another mixing bowl, combine almond flour, butter, and honey using a blender or a fork.
- Add in the chopped pecans and stir them in so that they are well coated.
- Cover the top of your casserole with the chopped pecan crust.
- Bake for 60 minutes. You will know the casserole is ready when the top crust has turned slightly brown and a fragrant aroma fills your kitchen.
- Take out of the oven and leave to cool for at least 10 minutes before serving.