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keto butternut squash casserole

Keto Butternut Squash Casserole Recipe

With a few tweaks I made this keto butternut squash casserole, actually KETO.
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Prep Time 30 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 220 kcal

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.

Nutrition

Calories: 220kcalCarbohydrates: 6.5gProtein: 7gFat: 18g
Keyword keto butternut squash casserole, keto pumpkin casserole
Tried this recipe?Let me know how it was in the comments below.