Sweet Potato Squash Casserole with Maple Glazed Pecans!
This has been one of my family’s favourite holiday dishes for years. I serve this recipe at Thanksgiving and Christmas each year. It’s rich, smooth, and delicious. The maple pecans take the sweet potatoes and squash to the next level. The pecans get golden and glazed and the sweet potato is perfectly seasoned with warm fall spices.
My secret to smooth and creamy casserole: blending the sweet potatoes and squash! You can use an immersion blender, regular blender, or even a hand held mixer. It results in a super smooth and almost creamy texture.
This is a great side dish for Thanksgiving and Christmas, or a great addition to any cozy fall or winter meal.
For more sweet potato recipes, try my West African Peanut Stew, Sweet Potato Lentil Soup, or Sweet Potato Lentil Curry.
Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.
Sweet Potato Squash Casserole with Maple Pecans
Ingredients
Sweet Potato Butternut Squash:
- 1 medium butternut squash halved
- 2-3 medium sweet potatoes halved
- 2 tablespoons coconut oil
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Pecan Topping:
- 1 cup pecans
- 2 tablespoons coconut oil melted
- 1 tablespoon maple syrup
- 1/4 teaspoon cinnamon
Instructions
- Prepare your butternut squash and sweet potatoes for baking by placing each half face down onto a parchment lined baking tray and piercing the skin with a fork. Bake in a 400 degree Fahrenheit oven until tender, about 45-50 minutes. Allow to cool.
- Scoop the sweet potato and butternut squash from the skins and add them to a large bowl or blender. Add the coconut oil and spices. Blend your mixture together in your blender, or with a handheld mixer or immersion blender.
- Spoon the blended mixture into a 9x13 baking dish. Set aside.
- Prepare your pecan topping by adding the pecans, melted coconut oil, maple syrup, and cinnamon in a small bowl. Stir to combine and top evenly over your sweet potato mixture.
- Broil on high for 5-7 minutes until the pecans are golden brown.
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