Sweet Fauxtato Casserole

5 from 1 vote

This casserole features a creamy and naturally sweet kabocha puree base and is topped with a nutty and sweet crispy crumble topping. It makes an excellent side dish for Thanksgiving.

Course Side Dish

Cuisine American

Keyword american, dairy-free, holiday, kabocha, nightshade-free, pecan, side, squash, thanksgiving

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 266kcal

Author Jenny Ross

Ingredients

Kabocha Fauxtato Base

3 pounds kabocha
6 tablespoons butter melted
2 eggs beaten
1/2 cup cream or coconut cream if dairy-free, or omit if desired

Pecan Crumble Topping

4 tablespoons monk fruit golden
3/4 cup almond flour
1/2 cup chopped pecans toasted
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
6 tablespoons butter or butter flavored coconut oil melted and cooled
1 teaspoon vanilla

Get Recipe Ingredients

Instructions

Bake the kabocha in a preheated 350ºF oven, pricking all over several times with a fork after 30 minutes or until tender. Remove from oven and set aside until cool enough to touch.
Cut the squash in half, scoop out and discard seeds, then scrape the tender squash into a blender, discarding the outer most peel as well. Add in butter and puree until smooth. Add eggs and cream and blend again. You should have 3 cups. Spread the mixture into a buttered 11x7 inch-baking dish.
In a bowl, combine almond flour, pecans, monk fruit, cinnamon, nutmeg, salt, vanilla, and butter and combine well until crumbly. Sprinkle evenly over the kabocha.
Bake at 350ºF for 20-25 minutes, or until golden brown. Let cool for 5-10 minutes before serving.

Notes

Serving size: 1/3 cup.

Nutrition