Vegan Butternut Squash and Sweet Potato Casserole

November 20, 2017

Disclaimer: I was given products from Goya to test out in exchange for bringing attention to their Goya Can Do campaign. All opinions and views are 100% my own.

Thanksgiving is not my favorite holiday. It is pretty common knowledge I love Christmas. My tree is already up. Yeah, I am one of thoooose people.

No apologies.

I mean, I get why Thanksgiving is a favorite for a lot of people.

All the holiday entails is good food and a big gathering. There are no presents, not a lot of decorations, and the menu is pretty standard year to year.

The only thing that could possibly cause stress is either going full on sitcom and dropping the turkey on the ground or not being able to think of a reason you are thankful for every person around the table under the gun.

Thanksgiving: give thanks. That is all you have to do.

This year, I decided to try and put a little more weight and meaning behind the day. It is time for Andy and Jack to learn a little more about being thankful.

However, trying to teach kids to be thankful and learn how to give back and do nice things for others is hard. They are so used to thinking of themselves and their own little world. Jack is too young to understand, really. And Andy just thinks everybody else’s life is just like his.

Being excited about a new toy is not being thankful.

He is pretty good about saying please and thank you, so that’s a start.

I guess it starts with us. We need to set the good example.

This year we are going to donate food and explain to the boys how lucky we are not to have to worry about having food on the table. I am also planning to have them pick toys out for toys for tots.

And, I partnered with Goya on their ‘Can Do’ campaign this holiday season. I usually buy their coconut products anyway, so might as well buy a little extra to help them give back.

For every can of Goya Coconut Milk purchased in November and December, Goya will donate products to Feeding America. The food will then be distributed to families in need at local food banks across the country. The ‘Can Do’ campaign is part of Goya Gives, a national initiative committed to supporting local communities through social and environmental causes.

By the end of the year, Goya will donate at least 600,000 pounds of food.

Anything in particular you do with your kids this time of year to help them give back?

Vegan Butternut Squash and Sweet Potato Casserole

A creamy coconut, butternut squash, and sweet potato casserole topped with a crispy crunchy layer of pecans and pumpkin seeds that is totally vegan!
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 Servings

Ingredients

  • 1 Butternut Squash peeled, seeded, and cut into 1 inch cubes
  • 3 Sweet Potatoes peeled and sliced into discs
  • Goya Organic Extra virgin Olive Oil
  • Goya Adobo Light Seasoning with Pepper
  • 7 Ounces Goya Cream of Coconut
  • 1 Teaspoon Smoked Paprika
  • 1/2 Teaspoon Ground Cumin
  • Salt and Freshly Ground Black Pepper

For the Topping:

  • 2 Tablespoon Coconut Oil
  • 1/4 Cup Rolled Oats
  • 1/4 Cup Turbinado Sugar
  • 1/4 Cup Chopped Pecans
  • 1/4 Cup Pumpkin Seeds

Instructions

  1. Preheat the oven to 400 degrees F. Line two large baking sheets with parchment paper.
  2. Add butternut squash to one baking sheet. Drizzle with about 3 tablespoons of Goya Organic Olive Oil. Then sprinkle the squash with a dusting of the Goya Adobo Light seasoning. Toss with your hands to evenly coat and then arrange in one even layer.
  3. Add the sliced sweet potatoes to the other prepared pan. Drizzle with Goya Organic Olive Oil, about 3 Tablespoons. Sprinkle a little bit of Goya Adobo Light seasoning on top. Toss with your fingers to evenly coat. Arrange in one layer on the baking sheet.
  4. Bake both pans for 15 minutes. After 15 minutes, remove pans, flip the sweet potatoes, and turn the squash pieces to ensure even cooking. Return the pans to the oven and cook for another 15 minutes.
  5. Once the veggies and tender and cooked through, let them cool for 5 minutes on the pan. Reduce the oven temperature to 375 degrees F.
  6. Add the squash and sweet potatoes to a large mixing bowl. Add the cream of coconut, paprika, cumin, and a little more salt and pepper. Use an immersion blender to puree the mixture until smooth and creamy.
  7. Grease a 8 1/2" x 4 1/2" baking dish with a little bit of olive oil. Add the sweet potato mixture to the pan. Spread into one even layer.
  8. Add the coconut oil to a small heatproof bowl. Microwave for a few seconds to melt the oil.
  9. Mix in the sugar, oats, pecans, and pumpkin seeds.
  10. Pour the mixture over the sweet potatoes and butternut squash. It doesn't have to be even or cover the whole dish.
  11. Bake the casserole for 20 minutes until the top gets caramelized and a little crispy.

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