Can you believe Thanksgiving is just over 2 weeks away?! I can’t believe how fast 2015 has flown by. Every year around 30 members of my extended family gather at my grandparent’s farm house in the middle of nowhere. It is a time for family, fun and lots of food!
I created this winter squash casserole for all those who hate sweet potatoes but still want to enjoy the classic Thanksgiving side dish. I love sweet potatoes, but there is a significant amount of people in my family that do not share my love. Instead of making two squash casseroles, I am going to make this winter squash casserole for everyone to enjoy! It kind of looks like a pie, but it is not as sweet. Every year I plan to make paleo marshmallows for the sweet potato casserole, but I just never end up doing it. I love how the sweet meringue mimics marshmallows without having to actually make marshmallows!
What is your favorite Thanksgiving side dish?
- 1 buttercup squash
- 1 kombucha squash
- 1/2 cup full-fat coconut milk
- 3 egg yolks, reserve egg whites
- 2-3 tbls maple syrup
- 1 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
- 3 egg whites room temperature
- 2 tbls maple syrup
- Heat oven to 400 degrees.
- Cut both squashes in half and deseed
- Place cut side down on a baking sheet and cook for 30 minutes.
- Remove from oven and scoop cooked flesh into a blender.
- Mix with egg yolks, coconut milk, maple syrup, cinnamon, vanilla, nutmeg and sea salt.
- Taste and add another tablespoon of maple syrup if needed.
- Pour into a 9-in glass pie pan.
- Cook at 375 degrees for 50 minutes or until a toothpick comes out clean.
- Five minutes before the casserole is done cooking, use a mixer to whisk the egg whites to form soft peaks.
- Add in the maple syrup and whisk until soft peaks form again.
- Once the casserole is done cooking, spread the meringue over it. Use a spatula to create peaks.
- Place the casserole back into the oven and broil on high for 1 minute. Keep an eye on it to make sure the meringue doesn’t burn.