Go Back
–+ servings
Print Recipe
4.43 from 7 votes

Cinnamon Maple Squash Casserole

Instead of sweet potato casserole try this Cinnamon Maple Squash Casserole. Everything you love about the traditional version, but without all the sugar and calories!
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Casseroles, Side Dishes
Cuisine: American
Keyword: squash casserole
Servings: 8 servings
Author: Danae Halliday

Ingredients

Squash Casserole

  • 3 pounds squash, peeled and cut into approximately 1 inch cubes, I used butternut and delicata squash
  • 5 tablespoons pure maple syrup
  • 1 egg
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg freshly grated if possible
  • 1/4 teaspoon ground ginger
  • Pinch of kosher salt
  • 1/2 cup plain Greek yogurt

Streusel Topping

  • 1/2 cup gluten free rolled oats
  • 1/3 cup toasted chopped pecans
  • 3 tablespoons almond flour
  • 1/2 teaspoon ground cinnamon
  • Pinch of kosher salt
  • 1 1/2 tablespoons cold unsalted butter, cubed
  • 1 tablespoon pure maple syrup

Instructions

Streusel Topping

  • In a bowl combine the oats, pecans, almond flour, cinnamon and salt.
  • Add in the cold cubed butter and maple syrup and work the mixture together until small crumbles form.
  • Cover and refrigerate until ready to use.

Squash Casserole

  • Preheat oven to 350 degrees and spray an 8x8 baking dish or similar size with cooking oil.
  • Add the cubed squash to a large pot, cover it with water and bring to a boil.
  • Once boiling, lower the heat to medium-low and simmer for approximately 20 minutes or until the squash is tender.
  • Drain the squash and cool for 5 minutes.
  • Add the squash to the bowl of a stand mixer with the whisk attachment in place or put it in a large bowl if using a handheld mixer.
  • Add the cinnamon, nutmeg, ginger, salt and maple syrup to the squash and beat on medium speed until smooth.
  • Add in the egg and beat for another minute or until fully incorporated.
  • Add in the Greek yogurt and beat for another minute.
  • Pour the squash mixture into the prepared baking dish and top evenly with the streusel.
  • Bake for 35-45 minutes or until hot and starting to brown around the edges.

Notes

If the streusel topping starts to get too brown in the oven, cover it loosely with a piece of foil.

Nutrition

Calories: 204kcal | Carbohydrates: 25g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 30mg | Sodium: 73mg | Fiber: 4g | Sugar: 15g