Butternut Casserole w/ Bacon-Pecan Streusel



Yep. There’s really not much I need to say. This modern take on a sweet potato casserole is pretty much amazing. Maple bacon. Need I say more?

Fluffy & sweet baked butternut puree with a crunchy, maple-bacon & pecan streusel topping. All I can really say is you won’t be sorry.


Butternut Casserole w/ Bacon-Pecan Streusel
Butternut Squash Filling:
  • 4 cups cooked butternut squash puree (about 2 roasted butternut squashes, flesh rubbed in oil & roasted flesh-side down at 400 degrees for 1 hour)
  • 2 eggs
  • 2 tbsp melted ghee, butter, OR coconut oil
  • 2 tbsp maple syrup
  • 2 tsp cinnamon
  • 1 tsp freshly grated nutmeg
  • 1 tsp vanilla
  • ¼ tsp sea salt
Bacon-Pecan Streusel Topping:
  • 8 slices (12oz.) bacon rubbed/tossed in 1 tbsp maple syrup
  • ½ heaping cup pecans
  • ½ cup almond flour
  • ¼ cup coconut flakes
  • ¼ cup maple sugar
  • 3 tbsp butter
  • ¾ tsp cinnamon
  • ½ tsp freshly grated nutmeg
  • ¼ tsp sea salt
  1. Place maple syrup rubbed bacon on a baking sheet and turn oven on to 400. Place tray of bacon in cold oven and bake for 15 mins while making topping & filling.
  2. Puree all filling ingredients in food processor and pour into a greased baking dish.
  3. Remove bacon from oven and let cool before chopping/slicing.
  4. Pulse all topping ingredients in food processor until crumbly. Add chopped bacon and pulse a few more times until combined.
  5. Evenly spread topping over filling and bake at 400 for 40-45 mins until golden brown.
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Blogger at Merit + Fork
Chef de Cuisine of Merit + Fork, Nicole's posts are primarily food driven, with a dash of natural health and beauty tips for good measure.


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