Casserole
- 2-3 lb. Butternut Squash – seeds removed, peeled & diced in 3-inch cubes
- 2-3 tbsp. butter or coconut oil
- 1 tbsp. grated fresh ginger &/or nutmeg/cinnamon (optional)
Topping
- 2/3 cup old fashioned oats
- 2/3 cup chopped walnuts or pecans
- 2/3 cup brown sugar – packed
- 4-5 tbsp. unsalted butter cut in chunks or solid coconut oil
- 1 tsp. cinnamon
- ¼ tsp. sea salt
Instructions:
- Place squash in a steamer basket, in a covered pot with 1-2 “water. Cook on med-high until soft, about 10-15 minutes. Or cook in Insta-PotÓ, according to directions.
- Place squash in a food processor or blender and process until pureed.
- If adding butter & ginger do so now and process one-half minute longer.
- Oil a 9-12”, or 2-quart baking dish. Pour squash mixture into pan & set aside.
- In a clean work bowl or blender place oats, nuts, brown sugar, butter, or coconut oil cinnamon, and salt. Pulse, until mixture resembles coarse crumbs—do not over process.
- Sprinkle oat & nut topping mixture over squash mixture evenly.
- Bake in 350° oven for 25-35 minutes, or until squash is heated through and topping is melted and crispy.
- Remove from oven, let rest 10 minutes, and Serve.
Notes: utensils required:
- Food processor or blender
- Lidded pot with a steamer basket
- Ceramic or glass baking dish
Total Prep Time: 1 hour
Serves: 10
Nutrition analysis per serving (based on original recipe without optional ingredients.)
Calories: 208, Fat 11 gm. (4 gm. saturated), Carb. 20 gm., Fiber 1 gm., Sugars 15 gm., Protein 3 gm., Vit. A 232%, Vit C 26%, Calcium 7%, and Iron 6 % (Percent daily values based on a 2000 calorie diet) —www.nutritiondata.com