Keto Butternut Squash Casserole Recipe
With a few tweaks I made this keto butternut squash casserole, actually KETO.
Ingredients
- 2 cups cubed butternut squash small bite size cubes
- 2 cups cubed zucchini or spaghetti squash same size as the utternut squash
- 1 medium onion sliced
- ½ cup chopped pecans
- 1/4 cup pumpkin seeds or pepitas optional
- 2 tablespoons olive oil
- 1 tablespoon Lakanto or sugar free maple syrup
- 1 cup chopped kale why not add extra vitamins?
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese because Parmesan is life!
- 2 tablespoons melted butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Now, let's prep our summer squash veggies and butternut squash!
- With a sharp knife, cube zucchini or spachetti squash and your butternut squash into small bit size cubes.
- In a large bowl, toss all the veggies you just chopped up and sliced onion with olive oil and sugarfree or Lakanto maple syrup. This will coat all the pieces well.
- Spread the mixture you just made on the baking sheet. Roast everything for 20 minutes.
- Add pecans to the baking sheet with the squashes and onions. Roast for the last 5 minutes. Keep an eye on them; pecans burn easily! I've burned many pecans while making this (sad face, 'cause I hate wasting food)!
- Sautee the kale or spinach very lightly with a few drops of water just to allow it to wilt.
- In a large bowl, combine the roasted vegetables (or cooked spaghetti squash), wilted kale, cheddar cheese, and parmesan cheese. Transfer the squash mixture to a greased baking dish. Give it a good mix!
- Drizzle the melted butter evenly over the top of the casserole. Bake for 20-25 minutes. You want it golden and bubbly. You will know it's ready when it is golden brown.
- Towards the end of the baking, about 5 minutes before taking it out, sprinkle the pumpkin seeds on top.
- Let the casserole cool slightly before serving. Enjoy your keto butternut squash casserole recipe! It's great for any time of the day or year.
Notes
Note: Using half zucchini makes this dish very keto-friendly, reducing the net carb count significantly compared to using only butternut squash. So feel free to add more zucchini if you want to lower those carbs.