Warm, bubbly, and sweet, this squash casserole is a must-make for the holidays. This recipe uses North Georgia candy roasted squash — keep an eye out for it at your local farmers market, but otherwise, use another sweet squash variety, such as buttercup or butternut. With dairy-free butter, brown sugar, and cinnamon, this side bakes up into something sweet, sticky, and aromatic. If you find yourself in possession of a North Georgia candy roaster, count yourself lucky and give this moreish side dish a try!
Candied Squash Casserole [Vegan, Grain-Free]
- 12 cups North Georgia candy roaster squash (or other sweet varieties, such as buttercup), cut into 1-inch cubes
- 1/2 cup (1 stick) vegan butter
- 1/2 cup brown sugar
- 1/2 cup raw cane sugar
- 1/3 cup orange juice
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/3 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon black pepper
- 1/3 cup chopped pecans
- Preheat oven to 350ºF. Peel, seed, and cut the candy roaster squash into 1-inch cubes. Place 12 cups of cubed squash into a baking dish that has been lightly greased with cooking spray or a little butter.
- In a small saucepan combine the butter, brown sugar, raw cane sugar, orange juice, and spices. Melt over low heat until evenly combined, but not bubbling. Pour the sauce over the squash in the casserole dish and gently stir to evenly coat the cubes.
- Bake uncovered in a 350ºF oven for 45 minutes to an hour, or until the squash reaches your preferred tenderness. About 2 minutes before removing the dish from the oven, sprinkle it with 1/3 cup chopped pecans.
- Allow the dish to sit for 5 minutes before serving.