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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.