Butternut Squash and Sweet Potato Casserole with Pecan Crumble
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Making Thyme for Health · by Sarah Rotavera

Butternut Squash and Sweet Potato Casserole with Pecan Crumble

NUTRITION · PER SERVING75M COOK
CAL 26%·PRO 22%
CARBS 66G51% OF CAL
12G FIBER5G ADDED11G INTRINSIC39G OTHER15G TOTAL SUGAR
FAT 26G45% OF CAL
9G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy butternut squash and sweet potato baked with warm spices, topped with a crunchy pecan and oat crumble. A vegan-friendly side dish perfect for holiday tables or comforting weeknight dinners.

sideamericancasseroledairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 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
  • 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)
  • 1/2 teaspoon fine sea salt
PREP
45M
SODIUM
578MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.