By makingthymeforhealth.com
Butternut Squash and Sweet Potato Casserole with Pecan Crumble
Instructions
Prep:45minCook:30min
I actually prepared this for Thanksgiving — what a hit! Thank you!
Updated at: Thu, 21 Nov 2024 21:03:42 GMT
Nutrition balance score
Good
Glycemic Index
63
Moderate
Glycemic Load
35
High
Nutrition per serving
Calories493.8 kcal (25%)
Total Fat27.9 g (40%)
Carbs55.8 g (21%)
Sugars13.5 g (15%)
Protein9 g (18%)
Sodium447 mg (22%)
Fiber9.4 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1butternut squash
medium size, peeled and diced into 1” cubes
4sweet potatoes
medium size, peeled and diced into 1” cubes
1 teaspoonvanilla extract
2 tablespoonsvegan butter
3 tablespoonsunsweetened vanilla almond milk
or other non-dairy milk
1 teaspoonfine sea salt
1 teaspoonground cinnamon
½ teaspoonground ginger
1 cuppecans
roughly chopped
1 cuprolled oats
¼ cupoat flour
1 cupalmond flour
3 tablespoonspure maple syrup
2 tablespoonscoconut oil
unrefined, melted
2 tablespoonsvegan butter
I like
½ teaspoonfine sea salt
Instructions
View on makingthymeforhealth.com
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Notes
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