Butternut Squash Casserole | Nutritional Therapy

Ingredients

For Filling:

7 cups butternut squash, cooked and pureed

⅓ cup honey

⅓ cup cashew milk, or almond milk (no additives)

¼ cup butter, melted

1 egg

½ tsp salt

For Streusel:

½ cup honey

1 ¼ cup pecans, chopped

1 cup almond flour

⅓ cup butter, melted

1 tsp. cinnamon

½ tsp. nutmeg

¼ cup peans, chopped (for topping)

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For Filling:

1.75 kg butternut squash, cooked and pureed

80 ml honey

80 ml cashew milk, or almond milk (no additives)

57 gram butter, melted

1 egg

½ tsp (2.5 ml) salt

For Streusel:

120 ml honey

125 gram pecans, chopped

100 gram almond flour

76 gram butter, melted

1 tsp (5 ml) cinnamon

½ tsp( 2.5 ml) nutmeg

25 gram peans, chopped (for topping)

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Gluten-Free

Grain-Free

Lactose-Free

Shellfish Free

Soy Free

Vegetarian

Recipe PDF

Instructions

Gather and prep ingredients.
Preheat the oven to 375°F (190°C).
Halve your butternut squashes lengthwise, scoop out and discard seeds.
Lay face up on a sheet tray and drizzle with olive oil.
Bake for 35-45 minutes or until tender and soft all the way through. Remove from the oven to cool.
Set up your high-speed blender. Scoop cooked squash into your blender.
Puree until smooth. You may have to blend the mixture in two batches depending on the size of your blender.
Add all puree to a large bowl.
Next, add in honey, cashew milk, butter, egg, and salt.
Mix with the electric mixer until smooth and fully incorporated.
Transfer butternut squash mixture to a greased baking dish.
Lower your oven to 350°F 177°C)
In a medium bowl add all topping ingredients and mix well.
Gently spread out evenly on top of butternut mixture and bake for 40-45 minutes or until golden brown.
Remove from the oven and top with remaining chopped pecans.
Cool for 10-15 minutes before serving. Enjoy!

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