During the holidays I’ve never really been able to enjoy a casserole because they are either filled with heavy cream, milk, butter, or just too much sugar! I made this simple butternut squash sweet potato casserole the other day, making it completely dairy free and naturally sweet from both the butternut squash and the sweet potato.
The recipe makes enough for just one (plus a little extra, but you can definitely finish it all at once). Ideally it is a side, but I made this part of my main meal with a little egg on top - which I understand isn’t typically how a Thanksgiving type dish is served, but the runny yolk and the flavors of the dish was just too good.
The walnut crumble might be my favorite part of the whole thing. It will make the whole kitchen smell SO GOOD. It is simply walnuts mixed with all those good thanksgiving spices (pumpkin, cinnamon, nutmeg etc), coconut oil, maple syrup, and coconut sugar (completely optional). It gave the entire casserole a crunch and I think is 100% necessary.
The recipe is pretty simple, after you roast the sweet potato and the butternut squash you lightly mash them together, add in the ingredients below, top it with the walnut crumble, then bake it in the oven. To save a lot of time, I had baked the sweet potato and the butternut squash a few days before….
If you aren’t into walnuts, you can use pecans, hazelnuts, or try it with pumpkin seeds. If none of that works for you either, sprinkle some breadcrumbs on top!
I made this as a recipe “for one” but it can be doubled or tripled if you are thinking about making it for thanksgiving or to last the entire week as part of your meal prep!
Also, if you have leftover butternut squash, you can always make my super SIMPLE butternut squash soup, butternut squash mac and “cheese",” or my favorite winter vegetable roast with balsamic dressing.
Prep time: 5 minutes
Bake time: 20-25 minutes (unless you are roasting vegetables day of, will take longer)
Total time: 30 minutes
1 small sweet potato, roasted
1/2 cup roasted butternut squash
1/4 cup almond milk (I used unsweetened vanilla)
1/2 tbsp. coconut oil
dash of sea salt
dash or two of cinnamon
dash of pumpkin spice (pre-made or use ginger, nutmeg, cinnamon, cloves)
For the Walnut Crumble
1/2 cup walnuts, chopped
1 tsp. maple syrup (or more depending on preference)
1 tbsp. coconut oil
pinch of sea salt
dash of cinnamon
dash of pumpkin spice
Roast the sweet potato whole (skin on) and the butternut squash with coconut oil, sea salt at 400 degrees for about 35-40 minutes or until tender.
Let the sweet potato cool. Peel the skin off.
While the vegetables are roasting, prepare the walnut crumble.
In a small bowl mix all of the ingredients together until well combined. Taste test and adjust to needs- more maple syrup, coconut oil, sea salt etc. Set aside.
In a large bowl add the sweet potato, butternut squash, and the remaining ingredients EXCEPT the walnut crumble.
Lightly coat an oven safe side with coconut oil and add the sweet potato and butternut squash mixture. Top with the walnut crumble.
Bake at 400 degrees for about 20-25 minutes. The crumble on top should brown slightly and become ‘candied.’
Store in an airtight container for up to a week. To reheat place in oven safe dish at 400 degrees until warm.