This high-protein butternut squash casserole is a low-carb twist on the classic sweet potato casserole. A deliciously comforting side dish for fall or holiday meals!
If you love sweet potato casserole but are looking for a lower-in-carb, high-protein option, then this butternut squash casserole might be your new favorite! It’s definitely a new fall favorite at our house!
This healthier, revamped casserole swaps sweet potatoes with butternut squash, which has fewer carbs and is better for keto diet. We also use cottage cheese to boost protein and an alternative sweetener (Swerve Brown) to keep it low in calories and free from refined sugar.
Plus, this casserole dish is so simple to make. Simply roast the squash, blend the ingredients together in a processor or blender, and bake!
Serve this casserole as a side dish for Thanksgiving, Christmas, or any autumn day when you crave the comfort of a sweet casserole without the guilt.
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Key Ingredients
Butternut Squash: The star of the show! Butternut squash offers a similar sweetness and creamy texture as sweet potatoes but with fewer carbs.
Low-fat cottage cheese: We replace the typical milk, cream or butter with a low-fat cottage cheese (2% milkfat) to make this casserole healthier and higher in protein. That said, you could also use a full-fat cottage cheese.
Sugar-free sweetener: We use Swerve Brown Sweetener as an alternative sweetener, but you could use golden monk fruit sweetener, allulose, etc. Just be sure to check this sweetener conversion chart.
Eggs: Eggs work as a binder, creating a custard-like texture that holds the casserole together.
Cinnamon & vanilla extract: To enhance the flavor and natural sweetness of this dish!
Crushed pecans: Crushed pecans are part of the topping, which add to overall flavor and texture.
How to Make
STEP 1: Pre-heat oven to 375°F. Lightly spray or grease a 9×9-inch baking dish. Peel and cube butternut squash. On a lined baking sheet, combine squash cubes with ½ tablespoon oil and lightly season with salt and pepper. Roast cubes until tender, about 20 to 25 minutes.
STEP 2: While squash is roasting, combine cottage cheese, eggs, sugar-free sweetener, cinnamon, vanilla extract and ¼ teaspoon salt in a food processor or blender. Pulse or blend until smooth. When done roasting, add squash to blender or processor and pulse or blend to desired consistency (we pulse until smooth).
STEP 3: Pour mixture into prepared baking dish and bake for 20 to 25 minutes until casserole set and top golden.
STEP 4. While casserole baking, crush pecans with 1.5 tablespoons Swerve Brown Sweetener and a pinch of salt. (We smash with rolling pin in a sealed plastic bag).
STEP 5: After 10 minutes of baking, sprinkle pecan topping evenly over the top of casserole and continue baking until finished.
STEP 6: Let cool for a few minutes before serving. Serve with sugar-free whipping cream if desired.
How to Store
Let the casserole cool completely before placing in an airtight container. You can store it in the fridge for up to 4 days. Reheat in microwave or oven to desired temperature.
Make Ahead
You can assemble this casserole up to a day ahead and keep it in the fridge until ready to bake. Simply cover it with plastic wrap and refrigerate. About an hour before baking, let the casserole sit at room temperature. Then, uncover and bake as directed.
More High Protein Sides
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Recipe
High Protein Butternut Squash Casserole (Low Carb)
This high-protein butternut squash casserole is a low-carb twist on the classic sweet potato casserole. A deliciously comforting side dish for fall or holiday meals!
Instructions
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Roast: Pre-heat oven to 375°F. Lightly spray or grease a 9×9-inch baking dish. Peel and cube butternut squash. On a lined baking sheet, combine squash cubes with ½ tablespoon oil and lightly season with salt and pepper. Roast cubes until tender, about 20 to 25 minutes.
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Blend: While squash is roasting, combine cottage cheese, eggs, sugar-free sweetener, cinnamon, vanilla extract and ¼ teaspoon salt in a food processor or blender. Pulse or blend until smooth. When done roasting, add squash to blender or processor and pulse or blend to desired consistency (we pulse until smooth).
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Bake: Pour mixture into prepared baking dish and bake for 20 to 25 minutes until casserole set and top golden.
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Add topping. While casserole baking, crush pecans with 1.5 tablespoons Swerve Brown Sweetener and a pinch of salt. (We smash with rolling pin in a sealed plastic bag). After 10 minutes of baking, sprinkle pecan topping evenly over the top of casserole and continue baking until finished.
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Serve: Let cool for a few minutes before serving. Serve with sugar-free whipping cream if desired.
Nutrition
Calories: 73.9kcalCarbohydrates: 17.3gProtein: 4.9gFat: 3.3gSaturated Fat: 0.8gCholesterol: 44.4mgSodium: 145.9mgFiber: 2.3gSugar: 2gSugar Alcohols: 9.6gNet Carbs: 5.4gProtein Percentage: 27%
