The Thanksgiving recipes have begun and there’s no stopping me now. When I asked you guys on my stories what Thanksgiving classics you wanted me to recreate, sweet potato casserole was a super popular answer. While potatoes aren’t SCD friendly, I knew butternut squash would be an amazing substitute. So, I present to you this SCD Butternut Squash Casserole!
No one will ever know this SCD Butternut Squash Casserole is free of refined sugars, dairy, grains, and gluten, of course. It’s as good as the real deal and it’s going to be a hit at your Thanksgiving table this year. Guaranteed. I made it this weekend and my dad couldn’t stop eating it. He’s always my taste tester and will always tell the truth, and he said that everything was “on point.” His words exactly.
It has all of the components of your classic sweet potato casserole. The creamy, sweet mash, the marshmallow topping, and the pecan crumble. When you get a spoonful with every layer of the SCD Butternut Squash Casserole, it’s like magic.
Ingredients
- For the butternut squash mash
2 packages 2 pre-cut, cubed butternut squash (about 6 cups in total)
4 tbsp 4 melted ghee or coconut oil
1 1/4 tsp 1 1/4 cinnamon
1 tsp 1 pumpkin pie spice
1/4 tsp 1/4 salt
3 tsp 3 honey
if needed: 1 tbsp almond milk
- For the marshmallow topping
Recipe here: Paleo Marshmallow Meringue - For the pecan crumble topping
2 cups 2 toasted pecans
2 1/2 tsp 2 1/2 cinnamon
2 1/2 tsp 2 1/2 vanilla
1/4 tsp 1/4 salt
1/2 tsp 1/2 cloves
1/2 tsp 1/2 nutmeg
2-3 tbsp 2-3 honey
2 tbsp 2 almond flour
Directions
- Preheat your oven to 400 and place cubed butternut squash on a parchment lined sheet pan. Drizzle with the ghee or coconut oil and toss well with the cinnamon and pumpkin pie spice and salt.
Bake at 400 for 20-30 mins, until completely fork tender. - While the squash is roasting, combine your pecan crumble ingredients in a food processor until a crumb-like mixture forms. Set aside.
- Clean out food processor and add in butternut squash with the residual cooking oil. Add in the honey and pulse until smooth. Add in almond milk if needed.
- Spread your butternut squash mash evenly in your serving/casserole dish, layer the Marshmallow Meringue over the top, and generously sprinkle with the pecan crumble.
