To make it easier to cut the squash in half, place whole squash in microwave and cook for 2 minutes first. For a pretty presentation, save the squash "shells" after scooping out the cooked flesh. Spoon the casserole into the squash "shells" and bake.
Prep Time25minutes
Cook Time45minutes
Total Time1hour10minutes
Servings8
Ingredients
~3 pounds pounds winter squash2-3 acorn, butternut, carnival squash or any other similar winter squash, depending on the size
1/2cupcoconut milk
2eggs
1teaspoonvanilla extract
1/3cupmaple syrup or low-carb sugar substitutesuch as Swerve
2tablespoonscornstarch
1teaspoonground cinnamon
1/8teaspoonground cloves
1/8teaspoonground nutmeg
cinnamonfor sprinkling on top
Instructions
Roast Winter Squash
Preheat oven to 400 degrees. Cut squashes in half and seed. Lightly oil baking sheet and place halved winter squash cut side down. Roast about 45-55 minutes, or until knife cuts easily into skin. Cool. Scoop out flesh with spoon.
Winter Squash Casserole
Preheat oven to 350 degrees.
Place squash in food processor and process until just about smooth. Add coconut milk, eggs, vanilla, maple syrup, cornstarch, cinnamon, cloves and nutmeg. Process until smooth. Pour into a baking dish. Sprinkle with cinnamon. Bake for 45-50 minutes or until set.