Featured Recipe – Sweet Spiced Winter Squash Casserole

Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. This week, she shares a healthier version of a favorite side dish she used to make for the annual Saxe Middle School’s Teacher Appreciation Luncheon. This recipe takes advantage of all the fresh winter squash that’s in season and would be perfect for Thanksgiving.
Sweet Spiced Winter Squash Casserole (gluten-free/dairy-free)
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
Yield: 8
Fun Tip: To make it easier to cut the squash in half, place whole squash in microwave and cook for 2 minutes first. For a pretty presentation, save the squash “shells” after scooping out the cooked flesh. Spoon the casserole into the squash “shells” and bake.
3 pounds winter squash (2-3 acorn squash, butternut squash, carnival squash or any similar winter squashes would work, depending on size)
1/2 cup coconut milk
2 eggs
1 teaspoon vanilla extract
1/3 cup maple syrup
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
cinnamon, for sprinkling on top
Preheat oven to 400 degrees. Cut squashes in half and seed. Lightly oil a large baking sheet, and place halved winter squashes cut side down. Roast about 45-55 minutes, or until knife cuts easily into skin. Cool. Scoop out flesh with spoon.
Reduce oven to 350 degrees.
Place squash in food processor and process until just about smooth (you can use an electric mixer). Add coconut milk, eggs, vanilla, maple syrup, cornstarch, cinnamon, cloves and nutmeg. Process until smooth. Pour into a baking dish. Sprinkle with cinnamon. Bake for 45-50 minutes or until set.
Here’s where you can find these ingredients at Walter Stewarts:
Winter Squash – produce section
Coconut Milk – aisle 4
Vanilla/Spices – on display at the end, between aisles 7 and 8
Maple Syrup – aisle 7
Cornstarch – aisle 7

Chestnuts and Yams are also on sale this week – you might want to try Jeanette’s Creamy Roasted Cauliflower and Chestnut Soup or Easy Crockpot Stuffed Sweet Potato Recipe (just substitute Yams).