Better than Sweet Potato Casserole

We love sweet potato casserole. Not the one made with mini marshmallows, but the one that appeared in a previous post (originally it was made exclusively with sweet potatoes). mmmm, sweet potatoes....

Recently I created- mostly by accident- a new casserole that will absolutely be a Thanksgiving sweet potato stand-in, and I expect it will appear on the table at other holiday meals too. The kids loved it, I loved it... it's fantastic. I hope you love it too! Best of all, this has only about 3 grams of starch per serving, and no maltose.


Sweet Squash Casserole

3 acorn squash (or squash of your choice
2 bananas
1 egg
1/4 cup white sugar
1/2 cup packed brown sugar
1 cup chopped pecans
3/4 cup flaked coconut (optional, but highly recommended)
2 tablespoons oat flour
2 tablespoons butter, softened


Roast the acorn squash at 350° until tender. I like to simply stick them in the oven in a pan until done. Let them cool for a few minutes, then cut open and remove seeds. Peel skins off squash (they will come off very easily).

While cleaning the squash, roast the bananas at 350° for about 10 minutes until skins are black and bananas are done. You can roast them in the same pan to save time in clean up.

Smash squash, banana, white sugar and egg together until mostly smooth. Place mixture in a 8x8 (1.5 quart) casserole dish. Combine remaining ingredients and sprinkle topping over casserole. Bake at 350° for about 30 minutes or until topping is browned and squash is slightly bubbly on the edges.




Easy Sunday Dinner Version:

This version uses just four ingredients of the casserole, and is super yummy with less prep time.

3 acorn squash
2 bananas
1/3 cup brown sugar
1 cup coconut

Roast squash the same as above. While cleaning the squash, roast the bananas as above.

Smash the squash together with the banana. While you are doing that, toast the coconut in the oven. You can use the same pan, and watch it carefully as it will only take a minute or so to toast.

Add the toasted coconut and the brown sugar to the squash/banana mixture. Mix well, serve.