Healthy, Low-carb Butternut Squash Casserole

The word “casserole” comes with some, well, not so hot connotations. But this ultra-modern, keto-friendly Butternut Squash Casserole will change any casserole-hater’s mind. This dish is packed with nutrients– from the fiber and vitamin B in the cauliflower, to the antioxidants in the cinnamon, and the protein in the pecans –you’ll feel full and satisfied after indulging in this tasty dish. 


Veggies

  • 4 cups butternut squash (peeled, cubed)
  • 1 medium head cauliflower (chopped into florets)
  • 2 Tbsp butter (measured solid, divided into 2 parts, and then melted; can use avocado oil or ghee for dairy-free)
  • 1 tsp cinnamon 
  • 3/4 tsp garlic salt
  • 1/2 tsp black pepper
  • 4 tsp sugar alternative (such as stevia)

Topping

  • 2 cups pecans (divided into 1 1/2 cups and 1/2 cup)
  • 1/3 cup sugar alternative (such as stevia) 
  • 1 tsp cinnamon 
  • 1/8 tsp garlic salt
  • 2 Tbsp butter (measured solid and then melted; can use avocado oil or ghee for dairy-free)

Instructions


Roasting

  1. Preheat the oven to 400 degrees F (204 degrees C). Line two baking sheets with foil (greased lightly) or parchment paper.
  2. In a large bowl, toss together the cubed butternut squash, cauliflower florets, a tablespoon of melted butter, garlic salt, cinnamon, and black pepper.
  3. Arrange the vegetables in a single layer on the lined baking sheets. Roast in the oven for about 30-35 minutes, rotating the pans halfway through, until both are very soft and golden. (If your pans don't fit in the oven side by side, you can try a single larger pan or roast them in batches, but either way make sure veggies are in a single layer.)

Assembly

  1. When the vegetables are done roasting, remove them from the oven, but don't turn it off.
  2. Puree the veggies in a food processor or high-power blender, until smooth. (You may need to do this in batches if they don't all fit at once). Transfer the puree into a 2 quart (1.9 L) ceramic or glass casserole dish.
  3. Stir the sweetener and remaining tablespoon of melted butter into the puree. Taste and adjust salt and pepper if desired.
  4. Smooth the top with a spoon or spatula. Sprinkle the pecan crumble topping over the casserole.
  5. Roast the casserole in the oven for about 20 minutes, until the top is golden.