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gluten free sweet potato and butternut squash casserole

Gluten free sweet potato and butternut squash casserole

Fluffy casserole is topped with a fabulous pecan topping in this perfect sweet side dish to enhance your meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Roasting time 30 minutes
Servings: 8 servings
Course: Side Dish
Ingredients Method

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

Method
 

  1. Directions:
  2. Preheat oven to 375F. Pour the sweet potato and squash cubes onto a large baking sheet lined with parchment paper.
  3. 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.
  4. 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.
  5. Lower the oven to 350F and bake for about 40 minutes, until the topping is golden brown.