Kabocha Squash Casserole

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Prep Time 20

Cook Time 1 10

Servings: 8 servings

Calories: 290

Ingredients Equipment Method Nutrition Video Notes

Ingredients

Casserole

1361 g kabocha squash, peeled, seeded and cubed 3 lbs
113 g butter, melted 1 stick (4 oz)
180 ml heavy cream 3/4 cup
0.5 tsp cinnamon
0.5 tsp ground cloves
0.5 tsp nutmeg
200 g granulated erythritol 1 cup, Swerve or equivalent
3 large eggs
0.5 tsp coconut extract

Macaroon Streusel Topping

56 g Ketonia Coconut Macaroons, shredded in food processor 4 to 5 cookies (about 56-70g) - see Ketonia Coconut Macaroons recipe, 14g per cookie
2 tbsp butter, melted
50 g Swerve Brown 1/4 cup

Equipment

1 Stand mixer

Method

Cook squash in boiling water in a large pot for 15 minutes until tender. Drain well.
Preheat oven to 350°F. With an electric or stand mixer, beat cooked squash with 1 stick melted butter, cream, cinnamon, cloves, nutmeg, granulated erythritol, eggs, and coconut extract until smooth.
Pour into a 2-quart baking dish. Bake in middle of oven for 50 minutes until set.
Make topping: combine shredded macaroon crumbs, remaining 2 tbsp melted butter, and Swerve Brown until mixture resembles coarse meal. Sprinkle over casserole.
Return to oven and bake 15 to 20 more minutes until topping is golden and casserole is fully set.

Nutrition

Calories: 290kcalCarbohydrates: 10gProtein: 6gFat: 24gFiber: 3gSugar: 5g

Video

Notes

The Ketonia Coconut Macaroons used in the topping are from the Ketonia Coconut Macaroons recipe (Recipe #1). Each macaroon weighs approximately 14g. Run 4 to 5 macaroons through the food processor to get the crumb texture needed for the streusel. Nutrition is estimated per serving.

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