A paleo and vegan twist on sweet potato casserole, this side dish gets its flavor from naturally sweet butternut squash and carrots and its texture from a topping of seeds, nuts, and coconut chips.
- 2 lbs carrots
- 2 (20 oz) pkgs cubed butternut squash
- 3 tbsp olive oil
- ¾ cup pecans, roughly chopped
- ¾ cup unsweetened coconut chips
- ¼ cup sunflower seeds
- ½ cup unsweetened coconut milk
- ¼ cup pure maple syrup
- 1 tsp pumpkin pie spice
- Preheat oven to 400°F. Line a large baking sheet with parchment. Peel and cut the carrots into 1-inch pieces. On prepared pan, toss the butternut squash and carrots with the oil. Season with salt. Roast 40–45 min., until very tender, stirring once. Let cool slightly.
- Meanwhile, in a medium bowl, combine the pecans, coconut chips, and sunflower seeds.
- Carefully transfer roasted vegetables to a blender or a large bowl if using an immersion blender. Add the coconut milk, maple syrup, and pumpkin pie spice. Purée until smooth. Season with salt to taste.
- Transfer butternut squash mixture to a 2.5-qt greased baking dish. Top evenly with pecan mixture. Bake 8–10 min., until top is browned.
To make this ahead, follow steps 1–3. Cover and refrigerate the vegetable purée up to 2 days. Proceed with step 4 and bake in 375°F oven 35–40 min., until hot in center.
This recipe is
- Dairy Free
- Oct/Nov 2020
- gluten free
- Wheat Free
- Lactose Free
- Paleo Diet
- Egg Free