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photo Butternut Squash Sweet Potato Casserole Recipe | Say Mmm

Butternut Squash Sweet Potato Casserole

A healthier sweet potato casserole with butternut squash, sweetened with maple syrup, and topped with toasted, lightly-sweetened pecans.
6 Servings - 1 hr - minimalistbaker.com
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Servings:6  | Calories:434 | Total Fat:23g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 23g
35 %
Sat Fat 8g
40 %
Total Carb 67g
22 %
Fiber 26g
104 %
Sugars 11g
---
Cholesterol 0mg
0 %
Sodium 698mg
29 %
Protein 6g
12 %
Calories:
43% Others combined
26% Pecans
14% Sweet potatoes
14% Butternut squash
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

3 large (or 6 small | ~ 1 lb. or 453 g) sweet potatoes, halved (skin on | organic when possible)
6 cups (840 g) butternut squash (~ 1 small butternut squash)
2 Tbsp (30 ml) grape seed or melted coconut oil, divided
Pinch each sea salt + black pepper
Pinch ground cinnamon
1 Tbsp (15 ml) maple syrup
1 Tbsp (14 g) vegan butter PECAN TOPPING
1 cup (100 g) pecans, roughly chopped
1 Tbsp (15 ml) coconut oil
1 Tbsp (12 g) coconut sugar
1 Tbsp (15 ml) maple syrup
Pinch ground cinnamon
Pinch sea salt
optional: 1 Tbsp (14 g) vegan butter

 Directions : View recipe directions on minimalistbaker.com
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