Kabocha Squash Casserole
Kabocha squash is naturally sweet with a smooth texture and buttery flavor. Making a sweetened Kabocha Squash Casserole with a gluten-free topping ensures your gluten-free friends and family will be able to enjoy the dish, while those who do eat gluten won’t be able to tell the difference.
- 1 large (6 lb.) kabocha squash, about 5 cups mashed
- 3 large eggs
- 1⁄2 cup pure maple syrup or honey
- 2 teaspoons pure vanilla extract
- 1⁄4 cup gluten-free all-purpose flour
- 1 tablespoon ground cinnamon
- 1 1⁄4 teaspoons sea salt
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cardamom, optional
- 1⁄4 teaspoon ground cloves
- 1 cup gluten-free all-purpose flour
- 1 cup raw walnuts, chopped
- 1⁄3 cup plus 1 Tbsp. pure maple syrup
- 2 teaspoons ground cinnamon
- 1⁄4 teaspoon sea salt
- 1⁄3 cup coconut oil, softened or melted
- Preheat the oven to 415°F.
- Trim the top off of the kabocha squash. Drizzle the flesh with olive oil and use your hands to coat it. Sprinkle with salt and place cut-side down on a baking sheet. Roast in the preheated oven 55-65 minutes, or until kabocha squash is very soft when poked with a fork.
- Scoop the flesh out of the kabocha squash and place it in a bowl to cool. Once cool, add the kabocha squash to a high-powered blender along with the rest of the ingredients for the filling. Blend until well-combined. Transfer filling mixture to a 9-inch round casserole dish (or 2-quart rectangular casserole dish) and preheat the oven to 375°F.
- Stir together all of the ingredients for the topping until well combined. Evenly spread the topping mixture over the kabocha squash - it’s fine to have large clumps.
- Bake at 375°F for 50 minutes, then turn off the oven and allow casserole to sit an additional 10 minutes. Remove from the oven and cool for 15 minutes before serving.
- If you have leftovers, cover the casserole dish with plastic wrap and store in the refrigerator for up to 4 days, or transfer to a sealable container and refrigerate up to 7 days.