A rich taste of butternut squash juxtaposed with crunchy pecans makes this butternut squash casserole a delicious, low carb one-pan dish everyone will love. This casserole can be served as a side dish or a dessert. If you are pressed for time, try our pumpkin casserole using canned pumpkin puree, which requires only 15 minutes of total prep time.
Serving Size: 6-8
Ingredients for Butternut Squash Casserole
Ingredients for the Casserole
Butternut squash, 800 gram to 1 kg (cut in half and seeds removed)
Brown sweetener, low-carb, 1/2 cup
Butter, melted, 1/3 cup
Almond milk, 3 tablespoon
Vanilla extract, 1 teaspoon
Sea salt, 1/8 teaspoon
Cinnamon, 1/4 teaspoon
Ground ginger, pinch
Orange zest, 1 teaspoon
Egg, 1 (lightly beaten)
Ingredients for Pecan Topping
Pecan, 1/2 cup
Butter, melted, 1 tablespoon
Brown sweetener, low-carb, 1 tablespoon
Cinnamon, 1/8 teaspoon
Instructions for Butternut Squash Casserole
1.Preheat the oven to 177˚C (350˚F).
2.Cut a butternut squash and remove seeds.
3.Bake the butternut squash for 45 minutes until the inside becomes soft.
4.Scoop out the flesh and mash well. Add melted butter, vanilla, sweetener, milk, cinnamon, nutmeg, ginger, sea salt, and orange zest and blend well. Add lightly beaten egg and mix together.
5.Pour the butternut squash mix to a baking dish. Bake for 30 minutes.
6.For the pecan topping, combine pecans, melted butter, brown sweetener, and cinnamon in a bowl.
7.Take out the butternut squash casserole from the oven and add the pecan topping. Put it back to the oven and bake for 15-20 more minutes.
Watch How to Make This Recipe
Other Side Dishes You Might Like
If you are pressed for time, try our pumpkin casserole instead, which only takes 15 minutes of total prep time. Also try these side dishes that are all sugar-free, gluten-free, and delicious.