Sweet Potato Casserole (made with Kuri Squash)

Prep Time: 30 mins
Squash Bake Time: 50 min
Casserole Bake Time: 35 mins
Serves 8

Let’s be real, we only make this classic casserole once a year and it’s DANG good.  It adds a burst of color and sweetness to our savory Thanksgiving plate.  I love the crunchy buttery pecan topping perfectly kissed with a touch of cinnamon.  This casserole is sweet, American dessert sweet.  Feel free to decrease the amount of Sugar Swap in the squash filling if you don’t like things too sweet.  Kuri Squash is an excellent replacement for sweet potatoes because it’s identically colored, naturally sweet and it’s texture is more on the starchy side.  Yet Kuri Squash is higher in fiber and much lower in carbs and calories.  It’s still loaded up with vitamin A to support your immune system. 

If you want to prep your holiday meal early, simply make this casserole and store it unbaked in the freezer.  Thaw to room temp then bake as directed. 

Squash Ingredients:
4 cups mashed Kuri Squash (2 medium sized squashes)
¼-½ cup Sugar Swap (depending on desired sweetness)
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup hot water (or more as needed for mashing to smooth texture)

Topping Ingredients:
⅓ cup Flour Swap 
½ cup Sugar Swap
½ teaspoon cinnamon 
1 ⅔ cups coarsely chopped pecans
⅓ cup Butter Swap

Directions:

Preheat the oven to 400 degrees.  Place 2 Kuri Squashes on a parchment lined baking tray and bake for about 50 minutes until soft.  The skin will turn dark and you should be able to stick a knife through the squash without resistance when they are done.  Carefully cut the cooked squashes in half and allow the steam to escape and cool until you can comfortably handle them.  Scoop out the seeds and peel the skin off.  Mash the squash (I used a potato masher) until mostly smooth but leave a few chunks for texture.  Continue mashing and add the salt, Sugar Swap, vanilla extract and a little water until desired consistency is reached.  Transfer the squash mixture to a 9x12” casserole dish and smooth the top.  

Make the topping by mixing all dry ingredients well.  Then add Butter Swap and mix until crumbly consistency and all ingredients are well incorporated.  Spread the topping evenly over the squash.  Reduce the oven temperature to 350 degrees and bake the casserole for 30-40 minutes until golden on top.  Remove when done and serve warm.  Store covered in the fridge for up to 5 days or freeze for long term storage.