Home - Recipes - Twice-Baked Squash Casserole with Pecan Crunch

Twice-Baked Squash Casserole with Pecan Crunch

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.

Serves 8
Ready in 75 mins
Prep time 20 mins
Cooking time 55 mins
342 calories per serving


> 2 lbs carrots
> 2 (20 oz) pkgs cubed butternut squash
> 3 tbsp olive oil
> 3/4 cup pecans, roughly chopped
> 3/4 cup unsweetened coconut chips
> 1/4 cup sunflower seeds
> 1/2 cup unsweetened coconut milk
> 1/4 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.

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