The holiday season is here, and that means it’s time for family and friends to gather and share a good meal together. Turkey, ham, beef or lamb are often thought of as the star of holiday dinners, but, for me, it’s all about the sides…and dessert, of course!
One of my favorite side dishes is sweet potato casserole. There’s so much comfort and sweetness in every bite — but unfortunately lots of calories and sugar, too. This year, to put a different spin on this classic side dish and make it healthier, I swapped sweet potatoes for winter squash and lightened it up with on of my favorite ingredients, Greek yogurt.
Greek yogurt is a great substitute for butter, which you’ll have plenty of in all the pie crusts after dinner! The yogurt adds extra creaminess to the squash casserole, extra protein and it doesn’t affect the flavor at all.
Making simple ingredient swaps, such as Greek yogurt instead of butter, sour or heavy cream, or dressings, is a great way to keep side dishes, main dishes and desserts healthier this holiday season. By making little changes and keeping everything in moderation, you’ll have nothing to fear come January!
Cinnamon Maple Greek Yogurt Squash Casserole
1/2 cup gluten free rolled oats
1/3 cup toasted chopped pecans
3 tablespoons almond meal/flour
1/2 teaspoon ground cinnamon
Pinch of kosher salt
1 1/2 tablespoons cold unsalted butter, cubed
1 tablespoon pure maple syrup
3 pounds of squash, peeled and cut into approximately 1-inch cubes
5 tablespoons pure maple syrup
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg, freshly grated if possible
1/4 teaspoon ground ginger
Pinch of kosher salt
1/2 cup plain non-fat Greek yogurt
- In a bowl, combine the oats, pecans, almond flour, cinnamon and salt.
- Add in the cold cubed butter and maple syrup and work the mixture together until small crumbles form.
- Cover and refrigerate until ready to use.
- Preheat oven to 350 degrees, and spray an 8x8 baking dish or similar size with cooking oil.
- Add the cubed squash to a large pot, cover it with water and bring to a boil.
- Once boiling, lower the heat to medium-low and simmer for approximately 20 minutes or until the squash is tender.
- Drain the squash and cool for 5 minutes.
- Add the squash to the bowl of a stand mixer with the whisk attachment in place, or put it in a large bowl if using a handheld mixer.
- Add the cinnamon, nutmeg, ginger, salt and maple syrup to the squash and beat on medium speed until smooth.
- Add in the egg and beat for another minute or until fully incorporated.
- Add in the Greek yogurt and beat for another minute.
- Pour the squash mixture into the prepared baking dish and top evenly with the streusel.
- Bake for 35-45 minutes or until hot and starting to brown around the edges.