Butternut Squash and Sweet Potato Casserole with Pecan Crumble

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Butternut Squash and Sweet Potato Casserole with Pecan Crumble- butternut squash lightens up the traditional texture of sweet potato casserole and gets topped with delicious clusters of pecan crumble. Altogether it makes for one irresistible side item! (vegan and gluten-free)

Butternut Squash and Sweet Potato Casserole with Pecan Crumble- butternut squash lightens up the traditional texture of sweet potato casserole and gets topped with delicious clusters of pecan crumble. Altogether it makes for one irresistible side item! (vegan and gluten-free)

If you could only choose one kind of potato to have for Thanksgiving, mashed potatoes or sweet potato casserole, which would it be?

I know, it’s a difficult question.

I personally would take the time to make both but, if I absolutely HAD to choose, I would have to say sweet potatoes. Because I love them just a smidgeon more than white potatoes. Especially when they’re whipped together with butternut squash and topped with an irresistible pecan crumble.

I rarely go a year without making sweet potato casserole for Thanksgiving but I decided to mix it up a few years back when I made Erica’s mashed butternut squash. I loved how light and airy the texture of the squash was and I thought it would make a wonderful match with my beloved sweet potatoes.

Instead of roasting the squash I just diced it and boiled them with the potatoes in a large pot for about 25-30 minutes, until tender.

Butternut Squash and Sweet Potato Casserole with Pecan Crumble- butternut squash lightens up the traditional texture of sweet potato casserole and gets topped with delicious clusters of pecan crumble. Altogether it makes for one irresistible side item! (vegan and gluten-free)

From there, you mash them together with a touch of almond milk, vanilla extract, a little butter (I used vegan margarine), cinnamon, ginger and sea salt.

The pecan crumble topping (inspired by Angela’s Saweet Potato Casserole which I made last year and loved…can you tell I like to read food blogs?) is also fairly simple to make. You just combine chopped pecans, oats, oat flour, almond meal, pure maple syrup and coconut oil in a large bowl and stir it all together.

Butternut Squash and Sweet Potato Casserole with Pecan Crumble- butternut squash lightens up the traditional texture of sweet potato casserole and gets topped with delicious clusters of pecan crumble. Altogether it makes for one irresistible side item! (vegan and gluten-free)

Butternut Squash and Sweet Potato Casserole with Pecan Crumble- butternut squash lightens up the traditional texture of sweet potato casserole and gets topped with delicious clusters of pecan crumble. Altogether it makes for one irresistible side item! (vegan and gluten-free)

The addition of the butternut squash gives the casserole a lighter texture and helps balance out the sweetness of the potatoes. Then the crunchy pecan crumble really takes the whole thing over the top. I’m telling you, I can’t eat sweet potato casserole without that crumble ever again! It’s so good.

If you’re looking for a fun twist on the classic sweet potato casserole that will impress everyone at the table then I hope you’ll give it a try! It’s one that I’ll continue to make for years to come.

Butternut Squash and Sweet Potato Casserole with Pecan Crumble- butternut squash lightens up the traditional texture of sweet potato casserole and gets topped with delicious clusters of pecan crumble. Altogether it makes for one irresistible side item! (vegan and gluten-free)

Butternut Squash and Sweet Potato Casserole with Pecan Crumble

Yield: 8-10 servings

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

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Ingredients:

For the Filling

  • 1 medium size butternut squash (approx. 2 pounds), peeled and diced into 1” cubes (approx. 5 cups)
  • 4 medium size sweet potatoes (approx. 3 pounds), peeled and diced into 1” cubes (approx. 7 cups)
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegan butter
  • 3 tablespoons unsweetened vanilla almond milk (or other non-dairy milk)
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger

For the Pecan Crumble Topping

  • 1 cup pecans, roughly chopped
  • 1 cup rolled oats
  • 1/4 cup oat flour*
  • 1 cup almond flour*
  • 3 tablespoons pure maple syrup
  • 2 tablespoons unrefined melted coconut oil
  • 2 tablespoons vegan butter (I like Miyokos)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger

Directions:

Preheat the oven to 375°F and lightly grease a 2-quart baking dish.

Add the diced butternut squash and sweet potato to a large pot and fill with water, covering by about 2 inches. Place the pot on the stove over high heat and bring to a boil. Allow to cook for about 25 to 30 minutes, until they are tender enough to mash.

Meanwhile, prepare the crumble topping by combining 2 tablespoons coconut oil, 2 tablespoons vegan butter, 3 tablespoons pure maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon salt, 1 teaspoon cinnamon and 1/2 teaspoon ginger in a large bowl. Stir together then add 1 cup chopped pecans, 1 cup rolled oats, 1 cup almond flour and 1/4 cup oat flour. Continue to stir until everything is well combined and a crumble texture starts to form.

Drain the squash and the potatoes in a strainer and then return them to the pot. Using a potato masher, mash them both together until smooth. Add the teaspoon of vanilla extract, 2 tablespoons butter, 3 tablespoons almond milk, 1 teaspoon salt, 1 teaspoon cinnamon and 1/2 teaspoon ginger. Stir together by hand or (recommended method) use a mixer to whip everything together for about 15 seconds.

Transfer the potato mixture to the baking dish and use a spoon to smooth it down so that there surface is flat and even. Use your fingers to sprinkle the pecan crumble on top so that it covers the surface. At this point you can cover and refrigerate until ready to cook, if needed. Just be sure to leave the casserole out at room temperature for a few hours before cooking the day of.

Bake in the oven for 30 minutes, or until light golden brown on top. Allow to cool for 5 to 10 minutes then serve and enjoy!

*you can make oat flour and almond flour by grinding 1/4 cup rolled oats and 1 cup blanched almonds in a food processor or blender until a fine crumb forms.

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart

Butternut Squash and Sweet Potato Casserole topped with Pecan Crumble is a flavorful side dish that everyone will love! (vegan and gluten-free)
by Sarah on November 19, 2018  //  Casseroles, Fall, Holidays, Recipes, Recipes by Season, Sides
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