Pecan Roasted Better-Than-Sweet-Potato Casserole (Low Carb, Paleo

• Vegetarian
• Gluten free

• Produce

  • 4 cups Butternut squash
  • 1 medium head Cauliflower

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2 tsp Cinnamon
  • 10 packets Earth sweetener nature, Whole
  • 7/8 tsp Garlic salt

• Nuts & Seeds

  • 2 cups Pecans

• Dairy

  • 4 tbsp Butter

Found on wholesomeyum.com

Description

Directions

• Preheat the oven to 400 degrees F. Line two baking sheets with foil (greased lightly) or parchment paper.
• In a large bowl, toss together the cubed butternut squash, cauliflower florets, a tablespoon of melted butter, garlic salt, and black pepper.
• Arrange the vegetables in a single layer on the lined baking sheets. Roast in the oven for about 30-35 minutes, rotating the pans halfway through, until both are very soft and golden. (If your pans dont fit in the oven side by side, you can try a single larger pan or roast them in batches, but either way make sure veggies are in a single layer.)
• Meanwhile, pulse 1/2 cup pecans in a food processor until a powder forms. (Dont overmix or youll make nut butter. If there are a few larger pieces left, thats fine.) Chop the remaining 1 1/2 cups pecans. Place both in a small bowl.
• Add the sweetener, cinnamon, and garlic salt. Stir in the butter until the mixture is crumbly.
• When the vegetables are done roasting, remove them from the oven, but dont turn it off.
• Puree the veggies in a food processor or high-power blender, until smooth. (You may need to do this in batches if they dont all fit at once). Transfer the puree into a 2 quart ceramic or glass casserole dish.
• Stir the sweetener and remaining tablespoon of melted butter into the puree. Taste and adjust salt and pepper if desired.
• Smooth the top with a spoon or spatula. Sprinkle the pecan crumble topping over the casserole.
• Roast the casserole in the oven for about 20 minutes, until the top is golden.

Nutrition