Description
Delicious holiday “sweet potato” casserole made with butternut squash and cauliflower and topped with a cinnamon pecan topping!
Ingredients
- 2 ½ cups (12 oz or 350 g) diced butternut squash
- 1/2 head cauliflower (11 oz or 300 g), broken into small florets
- 1/4 cup (48 g) granulated erythritol
- 1 teaspoon (2 g) cinnamon powder
- 1/2 teaspoon (1 g) ground nutmeg
- 2 Tablespoons (30 ml) unsweetened almond milk (or more, if needed)
- 1 teaspoon (5 ml) vanilla extract
For the pecan topping:
- 1/4 cup (38 g) chopped pecans
- 2 Tablespoons (24 g) granulated erythritol
- 1/2 teaspoon (1 g) cinnamon powder
- 1/2 teaspoon (1 g) ground nutmeg
Instructions
- Preheat the oven to 350 F (175 C). Grease a medium-size casserole dish and set aside.
- In a small bowl, combine the chopped pecans with the granulated erythritol, cinnamon, and nutmeg. Set aside until ready to use.
- Place the butternut squash and cauliflower in a large pan with a 1/2-inch (1.25 cm) of water. Bring the water to a boil, cover and steam for 10 to 15 minutes until the vegetables are tender. Drain well. (Alternatively, use a microwave or Instant Pot to steam the vegetables.)
- Place the steamed vegetables, granulated erythritol, cinnamon, nutmeg, almond milk, and vanilla extract in a food processor or blender and combine until smooth. If the mixture is too thick, add additional almond milk, 1 Tablespoon (15 ml) at a time, until desired consistency is reached.
- Spoon the butternut squash mixture in the prepared casserole dish and evenly sprinkle with the pecan topping.
- Place the casserole dish in the oven and bake for 20 to 30 minutes until golden.
- Remove the casserole from the oven and let cool for a few minutes before serving.
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs per serving: 7 g
Nutrition
- Serving Size: 1/6th recipe
- Calories: 79
- Sugar: 3 g
- Fat: 3 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 2 g