Butternut Squash Pan Bake

I get a very strong sweet tooth towards the end of the night- especially during winter, when the sun is down at 4pm, and I looking any shot of endorphin to make my night a little more exciting. 

I had prebaked a couple of Butternut Squash last night, and decided to make a dessert dish. My goal for this dessert was to make it as healthy as possible, while embracing some winter coziness. 


For the Butternut Squash Base:

  • 1 medium-sized butternut squash, peeled, seeded, and diced into 1-inch cubes. I always prebake my Winter Squash, just to make the prep a little easier and less dangerous
  • 2 Eggs
  • 2 tablespoons melted butter
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 cup almond flour



For the Vanilla Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons brown
  • 1 teaspoon vanilla extract



1. Preheat the Oven:

  • Preheat your oven to 375°F (190°C).

2. Prepare the Butternut Squash:

  • In a large bowl, combine the diced butternut squash with melted butter, eggs, brown sugar, cinnamon, pumpkin pie spice, almond flour, and vanilla extract. Toss until the squash is evenly coated.

3. Transfer to Baking Dish:

  • Spread the seasoned butternut squash evenly in a baking dish, after greasing the baking dish with butter. 

4. Bake:

  • Bake in the preheated oven for 40-45 minutes or until the butternut squash is starting to brown at the top. You may use the toothpick method to check the center.

5. Prepare the Whipped Cream:

  • While the butternut squash bake is in the oven, make the vanilla whipped cream. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

6. Serve:

  • Once the butternut squash bake is done, remove it from the oven and let it cool slightly. Serve warm, topped with a generous dollop of vanilla whipped cream.

And last but not least....enjoy! This bake turned out pretty great, and extra squashy!