Roasted Butternut Squash Crisp

Roasted Butternut Squash Crisp

Are any of you out there as boring as I am on Valentine’s Day?  I hate going out, because I can’t stand the crowds and I forbid my hubby from buying me flowers because they cost too much around the love holiday.  I do however love to enjoy a decadent treat on Valentine’s Day.  It’s a fun way to share the love with my family, and…nothing says “I love you” on Valentine’s Day like butternut squash – am I wrong!  Alright, alright maybe it doesn’t…unless your sweetheart is obsessed with butternut squash like I am – hint hint (to my hubby)…but I promise this Roasted Butternut Squash Crisp might change your mind about squash and Valentine’s Day being a thing.

Roasted Butternut Squash Crisp

 

If you are looking for a delicious dessert, but also want it to be healthy and not derail your healthy goals then this dessert is just for you.  It’s made with nutrient dense butternut squash and topped with a lightly sweetened gluten free crust.  The entire dish is gluten free, grain free, paleo, and vegan friendly…see it is perfect for Valentine’s Day!!!

I like to top my crisp with lightly sweetened yogurt, but it would also be delicious topped with whipped cream or whipped coconut cream, ice cream, or all by it’s delicious self!

Roasted Butternut Squash Crisp

Roasted Butternut Squash Crisp
Serves 4
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Ingredients
  1. 24 ounces butternut squash, cut into bite sized pieces
  2. 1 Tbsp coconut oil, melted
  3. 2 Tbsp pure maple syrup
  4. 2 Tbsp coconut sugar
  5. 1 tsp vanilla
  6. 1 tsp cinnamon
  7. 1/8 tsp nutmeg
  8. 1/8 tsp cloves
  9. 1/2 cup almond flour
  10. 1/4 cup arrowroot powder
  11. 2 tsp coconut oil, melted
  12. 3 tsp pure maple syrup
  13. 4 tsp slivered almonds
Instructions
  1. Preheat the oven to 425 degrees
  2. Combine the butternut squash and 1 Tbsp melted coconut oil, spread onto a baking sheet and lightly salt.
  3. Roast for 20-30 minutes or until squash is fork tender
  4. Remove from the oven and allow to cool. Decrease oven temperature to 350 degrees
  5. Once cool combine the cooked squash with 2 Tbsp pure maple syrup, coconut sugar, vanilla, cinnamon, nutmeg, and cloves and separate into 4 well greased ramekins
  6. In a separate bowl combine the almond flour, arrowroot powder, 2 tsp melted coconut oil, and 3 tsp pure maple syrup until a dough forms
  7. Even crumble the dough over the squash in the ramekins
  8. Sprinkle 1 Tsp almonds on top of each ramekin and place in the oven
  9. Bake another 15-20 minutes until the dough starts to lightly brown
Nutritional Information
  1. Calories: 257 Fat: 9.6 grams Carbs: 42 grams Protein: 4.75 grams
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