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Sweet Spiced Winter Squash Casserole

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 Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8

Ingredients

  • ~3 pounds pounds winter squash 2-3 acorn, butternut, carnival squash or any other similar winter squash, depending on the size
  • 1/2 cup coconut milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup maple syrup or low-carb sugar substitute such as Swerve
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • cinnamon for sprinkling on top

Instructions

Roast Winter Squash

  1. 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

  1. Preheat oven to 350 degrees.
  2. 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.