At this point you can cover and refrigerate until ready to cook, if needed. Use your fingers to sprinkle the pecan crumble on top so that it covers the surface. Transfer the potato mixture to the baking dish and use a spoon to smooth it down so that there surface is flat and even. Stir together by hand or (recommended method) use a mixer to whip everything together for about 15 seconds. Add the teaspoon of vanilla extract, 2 tablespoons butter, 3 tablespoons almond milk, 1 teaspoon salt, 1 teaspoon cinnamon and 1/2 teaspoon ginger. Using a potato masher, mash them both together until smooth. Continue to stir until everything is well combined and a crumble texture starts to form.ĭrain the squash and the potatoes in a strainer and then return them to the pot. Stir together then add 1 cup chopped pecans, 1 cup rolled oats, 1 cup almond flour and 1/4 cup oat flour. Meanwhile, prepare the crumble topping by combining 2 tablespoons coconut oil, 2 tablespoons vegan butter, 3 tablespoons pure maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon salt, 1 teaspoon cinnamon and 1/2 teaspoon ginger in a large bowl. Allow to cook for about 25 to 30 minutes, until they are tender enough to mash. Place the pot on the stove over high heat and bring to a boil. Preheat the oven to 375☏ and lightly grease a 2-quart baking dish.Īdd the diced butternut squash and sweet potato to a large pot and fill with water, covering by about 2 inches. If you’re looking for a fun twist on the classic sweet potato casserole that will impress everyone at the table then I hope you’ll give it a try! It’s one that I’ll continue to make for years to come. I’m telling you, I can’t eat sweet potato casserole without that crumble ever again! It’s so good. Then the crunchy pecan crumble really takes the whole thing over the top. The addition of the butternut squash gives the casserole a lighter texture and helps balance out the sweetness of the potatoes. You just combine chopped pecans, oats, oat flour, almond meal, pure maple syrup and coconut oil in a large bowl and stir it all together.
The pecan crumble topping (inspired by Angela’s Saweet Potato Casserole which I made last year and loved…can you tell I like to read food blogs?) is also fairly simple to make. Instead of roasting the squash I just diced it and boiled them with the potatoes in a large pot for about 25-30 minutes, until tender.įrom there, you mash them together with a touch of almond milk, vanilla extract, a little butter (I used vegan margarine), cinnamon, ginger and sea salt.
I rarely go a year without making sweet potato casserole for Thanksgiving but I decided to mix it up a few years back when I made Erica’s mashed butternut squash. I loved how light and airy the texture of the squash was and I thought it would make a wonderful match with my beloved sweet potatoes. Especially when they’re whipped together with butternut squash and topped with an irresistible pecan crumble. Because I love them just a smidgeon more than white potatoes. I personally would take the time to make both but, if I absolutely HAD to choose, I would have to say sweet potatoes. If you could only choose one kind of potato to have for Thanksgiving, mashed potatoes or sweet potato casserole, which would it be? Altogether it makes for one irresistible side item! (vegan and gluten-free) Dairy-free, Gluten-free, Soy-free, Sugar-Free, Vegan 41īutternut Squash and Sweet Potato Casserole with Pecan Crumble- butternut squash lightens up the traditional texture of sweet potato casserole and gets topped with delicious clusters of pecan crumble.
0 kommentar(er)
