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Cinnamon Maple Squash Casserole
4.4 from 14 votes

Cinnamon Maple Squash Casserole

Instead of sweet potato casserole try this Cinnamon Maple Squash Casserole. Everything you love about the traditional version, but without all the sugar and calories!

Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 204 kcal
Course: Side Dish, Main Course
Cuisine: American

Ingredients

Squash Casserole
  • 3 pounds squash peeled and cut into approximately 1 inch cubes, I used butternut and delicata squash
  • 5 tablespoons pure maple syrup
  • 1 egg
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg freshly grated if possible
  • 1/4 teaspoon ground ginger
  • Pinch kosher salt
  • 1/2 cup yogurt plain, Greek
Streusel Topping
  • 1/2 cup gluten-free rolled oats
  • 1/3 cup pecans toasted, chopped
  • 3 tablespoons almond flour
  • 1/2 teaspoon ground cinnamon
  • Pinch kosher salt
  • 1 1/2 tablespoons butter cubed, cold unsalted
  • 1 tablespoon pure maple syrup

Instructions

Streusel Topping
    Cup of Yum
  1. In a bowl combine the oats, pecans, almond flour, cinnamon and salt.
  2. Add in the cold cubed butter and maple syrup and work the mixture together until small crumbles form.
  3. Cover and refrigerate until ready to use.
Squash Casserole
  1. Preheat oven to 350 degrees and spray an 8x8 baking dish or similar size with cooking oil.
  2. Add the cubed squash to a large pot, cover it with water and bring to a boil.
  3. Once boiling, lower the heat to medium-low and simmer for approximately 20 minutes or until the squash is tender.
  4. Drain the squash and cool for 5 minutes.
  5. Add the squash to the bowl of a stand mixer with the whisk attachment in place or put it in a large bowl if using a handheld mixer.
  6. Add the cinnamon, nutmeg, ginger, salt and maple syrup to the squash and beat on medium speed until smooth.
  7. Add in the egg and beat for another minute or until fully incorporated.
  8. Add in the Greek yogurt and beat for another minute.
  9. Pour the squash mixture into the prepared baking dish and top evenly with the streusel.
  10. Bake for 35-45 minutes or until hot and starting to brown around the edges.

Notes

  • If the streusel topping starts to get too brown in the oven, cover it loosely with a piece of foil.

Nutrition Information

Calories 204kcal (10%) Carbohydrates 25g (8%) Protein 7g (14%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 6g (35%) Cholesterol 30mg (10%) Sodium 73mg (3%) Fiber 4g (16%) Sugar 15g (30%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 204

% Daily Value*

Calories 204kcal 10%
Carbohydrates 25g 8%
Protein 7g 14%
Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 6g 35%
Cholesterol 30mg 10%
Sodium 73mg 3%
Fiber 4g 16%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.