Pesach is quickly approaching and everyone is thinking about cooking. Actually, probably not. More likely everyone is busy with cleaning and finding a great pair of in between shoes to go with their new dress. The stores over here on the East Coast have lined up their shelves and the Pesach products are out. There's a lot of work that goes into this chag, and figuring out what delicious foods to serve should not have to stress you out. I'm so excited about this gluten free sweet potato and butternut squash casserole because it comes together really quickly and it's so yummy. I'm not usually into the sweet side dishes, but of course my kids love them so I always make them special for Yom Tov.
What ingredients do I need to make this gluten free sweet potato and butternut squash casserole?
Casserole:
- Frozen butternut squash cubes
- Frozen sweet potato cubes
- Eggs
- Cinnamon
- Light brown sugar
- Vanilla extract
- Non-dairy milk of your choice
Topping:
- Chopped pecans- I like to buy the ready chopped for ease but you can roughly chop some whole ones too.
- Brown sugar
- Coconut oil- The consistency of not melted coconut oil is perfect for people like me who prefer not to use margarine.
- Almond flour- Blanched and finely ground.
- Cinnamon
- Salt
How to make it:
Preheat oven to 375F. Pour the sweet potato and squash cubes onto a large baking sheet lined with parchment paper. Drizzle generously with olive oil and salt and roast until tender, 23-30 minutes. Cool slightly before transferring to a food processor fitted with the “S” blade. Purée the roasted veggies and transfer to a large mixing bowl. Add in the remaining casserole ingredients and mix well. Pour into an oven to table dish. Combine the topping ingredients and crumble over the casserole. Lower the oven to 350F and bake for about 40 minutes, until the topping is golden brown
Storing and reheating this gluten free sweet potato and butternut squash casserole:
Cover and refrigerate for up to 4 days. Reheat by placing in a warm oven until warmed through.
To freeze, I recommend freezing the raw casserole in your baking dish. When your ready to bake, remove from the freezer and place in the fridge overnight. Add the topping and bake according to recipe instructions.
more side dish recipes
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Gluten free sweet potato and butternut squash casserole
Ingredients
- Casserole:
- 1 24 oz bag frozen butternut squash cubes
- 1 24 oz bag frozen sweet potato cubes
- 2 eggs
- ½ teaspoon ground cinnamon
- ½ c light brown sugar
- 1 teaspoon vanilla extract
- ½ c non dairy milk of your choice
- Topping:
- 3 tablespoon chopped pecans
- 3 tablespoon brown sugar
- 2 ½ tablespoon coconut oil solid
- 2 ½ tablespoon almond flour blanched (not almond meal)
- ½ teaspoon ground cinnamon
- Pinch of salt
Instructions
- Directions:
- Preheat oven to 375F. Pour the sweet potato and squash cubes onto a large baking sheet lined with parchment paper.
- Drizzle generously with olive oil and salt and roast until tender, 23-30 minutes. Cool slightly before transferring to a food processor fitted with the “S” blade.
- Purée the roasted veggies and transfer to a large mixing bowl. Add in the remaining casserole ingredients and mix well. Pour into an oven to table dish. Combine the topping ingredients and crumble over the casserole.
- Lower the oven to 350F and bake for about 40 minutes, until the topping is golden brown.
