Twice-Baked Squash Casserole with Pecan Crunch | Savory
A paleo and vegan twist on sweet potato casserole, this side dish gets its flavor from naturally sweet butternut squash and carrots and its texture from a topping of seeds, nuts, and coconut chips.
Ingredients
- 2 lbs carrots
- 2 (20 oz) pkgs cubed butternut squash
- 3 tbsp olive oil
- 3/4 cup pecans, roughly chopped
- 3/4 cup unsweetened coconut chips
- 1/4 cup sunflower seeds
- 1/2 cup unsweetened coconut milk
- 1/4 cup pure maple syrup
- 1 tsp pumpkin pie spice
More Like This
Squash Casserole with Pecan Topping
performancefoodservice.com
Double Squash with Pecans and Dried Cherries - Bravo PB
bravopb.com
Sweet Butternut Squash Casserole Recipe - Healthy and Low Carb
icantbelieveitslowcarb.com
Butternut Squash Sweet Potato Casserole Recipe | Say Mmm
saymmm.com
Pecan Crusted Butternut Squash Casserole With Apples | Just A Pinch Recipes
justapinch.com
Butternut Squash Casserole | Easy Home Meals
easyhomemeals.com
Caramelized Butternut Squash with Candied Pecans - www.scliving.coop
scliving.coop
Creamy Squash Casserole with Georgia Pecan Crumble - Georgia Pecans
georgiapecans.org