Kabocha Squash Casserole

Name: Kabocha Squash Casserole
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 10 Servings
Ingredients: 1 large (5-pound) kabocha squash; 3 large eggs; 1/2 cup pure maple syrup or honey; 2 tsp pure vanilla extract; 3 Tbsp gluten-free all-purpose flour; 1 Tbsp ground cinnamon; 1 tsp sea salt; 1/2 tsp ground nutmeg; ¼ tsp ground cardamom; 1/4 tsp ground cloves; 1 cup gluten-free all-purpose flour; 1 cup raw walnuts; 1/2 cup pure maple syrup; 6 Tbsp coconut oil; 1 teaspoon pure vanilla extract; 2 teaspoons ground cinnamon; 1/2 tsp sea salt

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings
10 Servings
Calories
343 kcal
Course
Side Dish
Cuisine
American

Kabocha Squash Casserole

Tyler Espinosa

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Kabocha squash casserole with a gluten-free topping is an amazing side dish during the fall and winter months! Prepare it during the holidays, just as you would a sweet potato casserole!

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Ingredients

Servings

Kabocha Squash Filling:

1 large (5-pound) kabocha squash about 5 cups mashed
3 large eggs
1/2 cup pure maple syrup or honey
2 tsp pure vanilla extract
3 Tbsp gluten-free all-purpose flour or regular all-purpose flour
1 Tbsp ground cinnamon
1 tsp sea salt
1/2 tsp ground nutmeg
¼ tsp ground cardamom optional
1/4 tsp ground cloves

Casserole Topping:

1 cup gluten-free all-purpose flour or regular all-purpose flour
1 cup raw walnuts chopped
1/2 cup pure maple syrup to taste
6 Tbsp coconut oil or 1 stick of unsalted butter, melted
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon
1/2 tsp sea salt

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Instructions

Roast the Squash:

Preheat the oven to 415 degrees F.
Trim the top off of the kabocha squash. Cut the squash in half, then use a sturdy spoon to scoop out the seeds and innards. Drizzle the flesh with olive oil and use your hands to spread the oil over the flesh. Sprinkle with salt and place cut-side down on a baking sheet. Roast in the preheated oven 55 to 65 minutes, or until kabocha squash is very soft when poked with a fork. Scoop the flesh out of the kabocha squash and place it in a bowl to cool. The kabocha squash may be prepared up to 3 days in advance and refrigerated until ready to use.

Make the Casserole:

Once cool, add the kabocha squash to a high-powered blender along with the rest of the ingredients for the filling. Blend until well-combined. Note: you can use a potato masher and a mixing bowl for this step if you'd prefer. Transfer the kabocha filling mixture to a 9-inch round casserole dish (or a 13" x 9" baking dish) and preheat the oven to 375 degrees F.
Stir together all of the ingredients for the topping until well combined. Evenly spread the topping mixture over the kabocha squash - it’s fine to have large clumps.
Cover the casserole with aluminum foil. Bake at 375 degrees for 20 minutes. Remove the foil and bake for another 20-30 minutes, or until the topping is golden brown and the filling is bubbly. Remove from the oven and cool for 15 minutes before serving. Note: if your kabocha squash is cold going into the recipe, you may need to bake the casserole for 10-15 minutes longer. Mine is room temperature or slightly warmer when I make the casserole.
Store leftovers in a sealed container and refrigerate up to 7 days.