This Keto Butternut Squash Casserole recipe tastes just like sweet potato pie without all the heavy carbs. This delicious comfort food is simple and fun to create.
- 4 cups butternut squash, peeled & cubed
- 1 medium head cauliflower, cut into florets
- 2 tbsp melted butter
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1 tbsp monk fruit sweetener
- 2 cups pecans, divided into 1 1/2 cups & 1/2 cup
- 1/4 cup monk fruit sweetener
- 1 tsp cinnamon
- 1/8 tsp sea salt
- 2 tbsp butter, measured solid then melted
- Preheat the oven to 400°F/204°C. Line two baking sheets with foil (greased lightly) or parchment paper.
- In a large bowl, toss together the cubed butternut squash, cauliflower florets, 1 tablespoon butter, salt, cinnamon, and black pepper.
- Arrange the vegetables in a single layer on the
lined baking sheets. Roast in the oven for 30-35
minutes, rotating the pans halfway through until
both are very soft and golden
- Meanwhile, pulse 1/2 cup pecans in a food processor until a powder forms, if there are a few
larger pieces left, that’s fine. Chop the remaining
1 1/2 cups pecans. Place both in a small bowl.
- Add the sweetener, cinnamon, and salt. Stir in the
butter until the mixture is crumbly.
- When the vegetables are done roasting, remove
them from the oven, but don’t turn it off.
- Puree the vegetables in a food processor or high power blender, until smooth. Transfer the puree
into a 2-quart ceramic or glass casserole dish.
- Stir the sweetener and remaining tablespoon of
melted butter into the puree. Taste and adjust
salt and pepper if desired.
- Smooth the top with a spoon or spatula. Sprinkle
the pecan crumble topping over the casserole.
- Roast the casserole in the oven for about 20 minutes, until the top is golden.
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Amount Per Serving: Calories: 146Total Fat: 15gNet Carbohydrates: 5gProtein: 2g