This Sweet Butternut Squash Casserole is so delicious! It’s lightly sweetened and includes the flavors of cinnamon and apple. It would make a great addition to a Thanksgiving table, and I would happily eat it instead of a sugar-laden sweet potato casserole. It’s easy to make, too!
I recently shared this savory butternut squash casserole, which we enjoyed. But my husband and son like this sweet casserole even better. I used a little coconut palm sugar to sweeten it, but you could substitute brown sugar.
I baked the casserole in a 2-quart baking dish and then transferred it to small dishes for a lovely presentation.
This week I got a HUGE butternut squash in my CSA. I think I’ll cook and mash the squash, then freeze it for use in this recipe at Thanksgiving.
- Preheat oven to 350° F.
- Peel the butternut squash, remove the seeds, and cut into chunks. Place on a steamer basket inside a pot and steam until the squash is tender, about 15 minutes (depending on the size of your chunks). Remove from heat, drain, remove the steamer basket, and place the squash back in the pot.
- Mash the squash with a hand masher (you should have about 3 cups of mashed squash). Add the coconut sugar, coconut oil (does not have to be melted), cinnamon, and vanilla. Stir into the squash until the oil is melted and everything is well combined.
- Stir in the diced apple and spoon the mixture into a greased 2 quart casserole dish.
- Sprinkle the sliced almonds on top.
- Bake at 350° for 30 minutes.