Cinnamon Maple Squash Casserole

• Vegetarian
• Gluten free

• Produce

  • 1/4 tsp Ginger, ground
  • 3 lbs Squash

• Refrigerated

  • 1 Egg

• Breakfast Foods

  • 1/2 cup Rolled oats, gluten free

• Condiments

  • 6 tbsp Maple syrup, pure

• Baking & Spices

  • 3 tbsp Almond meal/flour
  • 2 tsp Cinnamon, ground
  • 2 Pinch Kosher salt
  • 1/4 tsp Nutmeg, ground

• Nuts & Seeds

  • 1/3 cup Pecans, toasted

• Dairy

  • 1 1/2 tbsp Butter, unsalted
  • 1/2 cup Greek yogurt, plain non fat

Found on reciperunner.com

Description

Ingredients

• 3 pounds of 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 of kosher salt
• 1/2 cup plain non-fat Greek yogurt
• 1/2 cup gluten free rolled oats
• 1/3 cup toasted chopped pecans
• 3 tablespoons almond meal/flour
• 1/2 teaspoon ground cinnamon
• Pinch of kosher salt
• 1 1/2 tablespoons cold unsalted butter, cubed
• 1 tablespoon pure maple syrup

Directions

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