The Winter Squash Casserole is a great dish for a vegetarian main or a wonderful side dish along with a roast chicken or lamb. The Maple and Pecan Streusel topping is the perfect combination of sweet and crunch for bursts of flavour in your mouth! It’s sure to be a crowd pleaser especially with the cold weather lingering around still. You could even make this dish in individual ramekins if you are wanting to serve it as a side dish and freeze a few to have on hand to serve another time.
Cinnamon Bark essential oil has a warm comforting aroma and creates a cosy and spicy touch to recipes.
TIP: You can use a mixture of nuts in this dish, however if you are nut sensitive, substitute it with pumpkin seeds and/or sunflower seeds. As a replacement for almond meal, you can use finely ground pumpkin seeds.
NOTE: For this recipe, you will need approx. 5 – 6 cups of uncooked squash pieces to make 4 cups of cooked puree – (you will need enough puree to cover the base of the casserole). As an alternative, you could also try using butternut squash or jap pumpkin. Peel the squash/pumpkin before cooking. Cooking time depends on how small you cut the pieces the smaller the pieces the faster they cook. Once cooked, drain it well and allow it to cool a few minutes and then blend in a food processor or mash well by hand. A few chunkier pieces add texture to the dish. If there is extra puree you can chill or freeze to use in other dishes. The puree is especially nice added to pancake batter, soups and smoothies.
The post Winter Squash Casserole with Maple & Pecan Streusel Topping appeared first on Young Living Australia.