Keto Butternut Squash Casserole
A comforting casserole featuring butternut squash and zucchini, enhanced with cheese and nuts, perfect for a keto lifestyle.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Keto, Vegetarian
Ingredients
Scale
- 2 cups cubed butternut squash
- 2 cups cubed zucchini or spaghetti squash
- 1 medium onion (sliced)
- ½ cup chopped pecans
- ¼ cup pumpkin seeds (optional)
- 2 tablespoons olive oil
- 1 tablespoon sugar-free maple syrup
- 1 cup chopped kale
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons melted butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the cubed butternut squash and zucchini in a large bowl with olive oil, salt, and pepper.
- Sauté the sliced onions in a skillet over medium heat until translucent and caramelized (about 5–7 minutes).
- Add the chopped kale to the skillet and sauté for another 2–3 minutes.
- Combine the roasted squash, zucchini, sautéed onions and kale, chopped pecans, and sweetener in a large mixing bowl.
- Stir in half of the shredded cheddar and all of the grated Parmesan.
- Transfer the mixture to a greased baking dish and level it out.
- Sprinkle the remaining cheddar cheese on top, along with pumpkin seeds if using.
- Bake for about 25–30 minutes, or until the top is golden and the vegetables are tender.
Notes
Let the casserole rest for about 5 minutes before serving and consider pairing it with a green salad or roasted chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg
Keywords: keto, butternut squash, casserole, low-carb, comfort food, vegetarian