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Butternut Squash Sweet Potato Casserole

Wednesday, 06 January 2016 00:00  by Brittany F.

butternut squash blog

With the New Year coming up, I am trying to get a head start on eating healthier and trying to lose a little bit of weight because quite frankly, I’m starting to deal with some anxiety and depression over how much weight I’ve gained since we had our youngest child. It is easy to want to lose weight but it is very hard to start and stick with it for the long haul. I’ve always been a sucker for Sweet Potato Casserole, which of course doesn’t fit well into the “healthy” food plan, so I started searching for better alternatives. I came across this recipe and decided I should try it. I have not always been the type of person to step outside familiarity with food and try many different types of food, and it is hard to incorporate what you have always been known to eat into a healthy way and quite frankly it’s very stressful! With this recipe it’s pretty easy, not a lot of prep time and simple ingredients become a healthier sweet potato casserole. The perfect side dish for fall and holiday gatherings! I hope you enjoy!

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour


Squash + Sweet Potatoes:

  • 3 large (or 6 small | ~ 1 lb. or 453 g) sweet potatoes, halved (skin on | organic when possible)
  • 6 cups (840 g) butternut squash (~ 1 small butternut squash)
  • 2 Tbsp (30 ml) grape seed or melted coconut oil, divided
  • Pinch each sea salt + black pepper
  • Pinch ground cinnamon
  • 1 Tbsp (15 ml) maple syrup
  • 1 Tbsp (14 g) vegan butter

Pecan Topping:

  • 1 cup (100 g) pecans, roughly chopped
  • 1 Tbsp (15 ml) coconut oil
  • 1 Tbsp (12 g) coconut sugar
  • 1 Tbsp (15 ml) maple syrup
  • Pinch ground cinnamon
  • Pinch sea salt
  • optional: 1 Tbsp (14 g) vegan butter


  1. Preheat oven to 400 degrees F and lightly grease (or line with parchment paper) 2 large, rimmed baking sheets. Also lightly grease a small baking dish (8x8 inch is ideal).
  2. Add halved sweet potatoes to one baking sheet, and the cubed butternut squash to another. Drizzle each with 1 Tbsp grape seed or melted coconut oil.
  3. Sprinkle with a pinch of salt and pepper. Rub sweet potatoes together to distribute the oil, and toss the butternut squash as well.
  4. Roast butternut squash for 15 minutes, then remove from oven and test doneness. It should be very fork tender and easily mashed. Once it's done, remove from oven and set aside.
  5. Depending on the size of your sweet potatoes, they should take anywhere from 20-35 minutes total. Remove from oven when very soft to the touch. Then reduce oven heat to 350 degrees F.
  6. Heat a large skillet over medium heat. Add chopped pecans and toast for 5 minutes, stirring frequently. If smoking or browning too quickly, turn heat to medium-low or low.
  7. At the 5-minute mark, add coconut oil, coconut sugar, maple syrup, cinnamon, and salt. Stir to coat and cook for another 1-2 minutes. Remove from heat and set aside.
  8. Peel sweet potatoes and add to a large mixing bowl with butternut squash. Use a fork, potato masher, or whisk to thoroughly mash.
  9. Add another pinch salt + pepper, ground cinnamon, maple syrup and vegan butter. Mash once more to combine, then taste and adjust seasonings as needed.
  10. Transfer mashed squash and potatoes to prepared baking dish and top with toasted pecans. Add 1 Tbsp vegan butter, cubed, to add additional moisture and flavor (optional).
  11. Bake for 10-15 minutes, or until completely warmed through and fragrant. Let cool briefly and then serve.
  12. Leftovers store well in the refrigerator for 2-3 days, though best when fresh. Reheat in a 350 degree F oven, or in the microwave.

Nutrition Information

Serving size: 1/6th of recipe
Calories: 308
Fat: 16.3 g
Saturated fat: 3.9 g Carbohydrates: 40.8 g
Sugar: 14.5 g
Sodium: 80 mg
Fiber: 7.1 g
Protein: 4.7 g

Author: Minimalist Baker
Recipe type: Side Dish
Cuisine: Vegan, Gluten Free
Serves: 6

Last modified on Wednesday, 06 January 2016 07:13

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