On Thanksgiving, I mentioned a sweet and spiked casserole. I’ve always been a fan of Boston Market’s Sweet Potato Casserole, and have fond memories and sharing them with my Nonna before her passing. They were her favorite item on the menu. I recall her telling me how horrible the food was during a hospital stay, and dad and I sneaking a small bowl up to her room so she could finally enjoy food. Boy, was she pleased.
With that being said, I’m neither a huge of marshmallows on my casserole, nor the calorie count associated with the decadent side dish. Needless to say, when Hungry Girl debuted a butternut squash version, I jumped to try it. I omitted the marshmallows and found that the recipe was sweet enough as it was. After a few years of loving her recipe, and making it for countless occasions, I decided to make it my own.
Sweet Bourbon-Swirled Spiced Casserole
Adapted from Hungry Girl
- 8 cups peeled and cubed butternut squash
- 2/3 cup flax milk
- 1/3 cup sugar-free pancake syrup
- 1/4 cup granulated Splenda
- 1/2 tsp. salt
- 1 cup liquid egg substitute
- 2 tsp. vanilla extract
- 1 tsp. maple extract
- 2 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1 oz (2 Tbsp) whiskey or bourbon
- 1 1/2 tsp cinnamon
- 1 tsp blue bonnet light
- 1 Tbsp sugar free maple syrup
- 1 tsp Splenda brown sugar
- 2 Tbsp chopped pecans
Preheat oven to 350 degrees. Spray an 8 X 10 baking pan with nonstick spray.
Microwave the peeled and cubed squash with 1/2 inch of water, covered with plastic wrap, for about 8 minutes. Drain well.
I use my ninja to pulse, but use whatever you have to mash the squash just enough to keep it pulpy, not fully pureed. Add all the remaining base ingredients, either by hand in in the blender. Mix thoroughly, but do not over mash. Transfer to the baking dish and bake for about 40 minutes.
Meanwhile, mix all the swirl ingredients, except the pecans, and microwave about 8 sec, just enough to melt the butter. Once the 40 minutes is up, remove from the oven. Use a spoon to drizzle the swirl ingredients over top the partially set casserole. Use a knife to swirl the drizzled boozed into the casserole. Evenly distribute the chopped pecans over top.
Return to the oven and bake another 20 minutes, ensuring the center of the casserole has set, using the toothpick test.
Nutrition (1/8 of recipe):
Calories:118, Fat: 2g, Sat. Fat: 0g, Cholesterol: 0mg, Sodium: 242mg, Carbs: 21g, Fiber: 3.5g, Sugars: 6g, Protein: 4.6g
It’s not an intoxicating side dish, but Mr. Daniels let me knew he was at the party!