Subtly flavored with cinnamon and cardamom, this Butternut Squash and Pecan Bake is simply delightful as a dessert or even breakfast! And, it happens to be dairy-free, gluten free, and refined sugar-free!
You maybe thinking, “hmmm…if it’s dairy-free, gluten free, and refined sugar-free, it might also just be taste-free!” But, this Butternut Squash and Pecan Bake is just another addition to my arsenal of decadent delicacies that do not have to be filled with cream or sugar or butter and the like to taste delicious. Now, I have nothing against any of those ingredients, and sometimes, I use them in moderation in my baking and cooking. But, I do so love my desserts and if I can fool my sweet tooth (and my daughter’s) with a healthier version, then why not?
Butternut Squash and Pecan Bake Recipe
Almost 25 days ago, I decided to embark on the Goodbye Sugar 30 Day Challenge which challenged me to replace refined sugar in my everyday eating and drinking. As a result, during these past 25 days, I rekindled my love affair with dates – just to clarify, I am talking about that super-wrinkly, superfood – the humble date fruit and not…you know. So, in this recipe, I used a simple date paste (dates simmered in water and then mashed up to form a thick paste) to enhance the subtle, natural sweetness of the butternut squash.
I also used coconut evaporated milk in this Butternut Squash and Pecan Bake, instead of cream, to keep it dairy free. I used my blender to blend up all the ingredients so the resulting bake was smooth and creamy. If you happen to be lactose intolerant like I am, then you must already have stumbled on all the coconut milk products that seem to be hitting the shelves at most grocery stores. When I stumbled on the can of coconut evaporated milk I got for this recipe, I also stumbled on coconut condensed milk! When I was younger, my dad introduced me to the culinary delight that is condensed milk and bread, so I cannot wait to dig into that can as soon as my 30 day sugar-free challenge is up! But, until then, I have sweet, creamy, and satisfying desserts like this Butternut Squash and Pecan Bake to keep me happy! And, you know what? This bake is so jam packed with nutrients and fiber, I didn’t even bat an eyelid when my daughter pulled this out of the fridge for breakfast yesterday!
Ingredients
- 1/2 cup coconut evaporated milk
- 3 eggs
- 1 cup roasted butternut squash (cut and roast butternut squash for 40 minutes and let cool somewhat)
- 1/2 cup date paste (1/2 cup dates simmered uncovered in 1/2 cup water for about 10-15 minutes and then mashed - we will be blending this later so don't worry about any chunks at this phase)
- 1/4 teaspoon cardamom
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- pinch of salt
- 1/4 cup pecan pieces
Instructions
- Preheat oven to 350ºF.
- Then place coconut evaporated milk, eggs, butternut squash, date paste, cardamom, cinnamon, vanilla and salt in a blender and pulse till all ingredients are well incorporated.
- Pour mix into an oven safe baking tray.
- Sprinkle pecan pieces on top and bake for 30 minutes.
Notes
Home Chef Tip: If you prefer to make a full dairy version of this delightful dessert, regular milk works just as well as the coconut milk.
We hope you love this recipe for Butternut Squash and Pecan Bake from SoFabFood Contributor, Shashi from Runnin Sri Lankan, as much as we do. If you love this delightful recipe, stop by our Desserts section to find more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and you can visit our Pinterest boards for even more incredible dessert ideas. Enjoy!
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