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Full GAPS butternut squash casserole with golden pecan crumb in an Artichaut baking dish

Butternut Squash Casserole with Pecan Crumb for Full GAPS

A smooth cinnamon-honey butternut squash casserole under a golden prepared-pecan crumb, with homemade coconut milk, coconut flour, vanilla and coconut oil. Bake now or freeze the same unbaked casserole for a later Full GAPS meal.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Butternut Squash Filling
  • 8 cups cooked butternut squash chunks loosely packed, cooled and drained of excess liquid
  • 1 3/4 cups full-fat homemade coconut milk stirred before measuring
  • 4 eggs
  • 1/2 cup raw honey
  • 2/3 cup coconut oil melted, then cooled so it will not cook the eggs
  • 1 teaspoon homemade vanilla extract without added sugar or non-GAPS additives
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
Prepared Pecan Crumb
  • 2 1/4 cups properly prepared pecans fully dried and crisp before measuring
  • 3 tablespoons homemade coconut flour measured level
  • 3 egg yolks
  • 3 tablespoons raw honey
  • 3 tablespoons coconut oil soft at room temperature
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon sea salt plus one additional pinch
For the Dish
  • coconut oil for greasing the casserole dish

Equipment

  • 9-by-13-inch casserole dish
  • 14-cup food processor, or smaller processor used in two batches
  • Flexible scraper
  • Measuring cups and spoons
  • Broad serving spoon

Method
 

  1. Grease a 9-by-13-inch casserole dish with coconut oil. If baking immediately, preheat the oven to 325°F. Leave the oven off for the make-ahead freezer route.
  2. Place the cooked butternut squash, homemade coconut milk, eggs, raw honey, melted and cooled coconut oil, homemade vanilla, sea salt and cinnamon in a large food processor. Puree 30 to 50 seconds, stopping once with the machine off to scrape the sides and base, until uniformly smooth with no squash pieces or egg streaks. Work in two evenly divided batches if needed.
  3. Spread the puree evenly in the prepared casserole dish, reaching the corners and leaving the surface smooth.
    Smooth orange butternut squash filling spread evenly before adding pecan crumb
  4. Clean and dry the processor. Process the properly prepared, fully dried pecans into a coarse meal with visible tiny nut pieces. Stop before the meal becomes glossy or pasty.
  5. Add the homemade coconut flour, egg yolks, raw honey, room-temperature coconut oil, cinnamon and sea salt. Pulse just until moist irregular clumps form. Scatter the raw crumb evenly over the squash filling, including the corners.
    Raw pecan crumb spread over butternut squash filling before baking or freezing
  6. For immediate baking, bake at 325°F for about 60 minutes. Begin checking at 45 minutes and cover loosely if the crumb browns too quickly. The casserole is ready when the topping is golden rather than dark and the hot center has only a slight jiggle.
  7. For make-ahead preparation, cover and freeze the assembled unbaked casserole. About 24 hours before serving, move it to the refrigerator and uncover it while it thaws. Once thawed, bake at 325°F using the same golden-topping and hot, slightly jiggly-center cues.
  8. Rest the baked casserole for 20 minutes before serving so the soft center can settle further.

Notes

  • The 30-minute prep, 60-minute bake, and 20-minute rest equal the 1-hour-50-minute total. Advance pecan preparation, cooling squash, freezing, and the approximately 24-hour thaw are not included.
  • Use butternut squash, raw honey, homemade coconut milk, homemade coconut flour, and homemade vanilla for this Full GAPS version. Sweet potato, maple syrup, coconut sugar, and canned coconut milk are not included.
  • The 2x control doubles the measured formula to 24 servings. Use two 9-by-13-inch dishes or an equivalently tested capacity; do not overfill one dish. Work in processor batches within the machine's limit.
  • The documented freezer route freezes the assembled casserole unbaked, thaws it uncovered in the refrigerator, then bakes it fresh.

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