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Baked Squash, Sweet Potato and Pear Casserole
Recipe type: Vegetarian Casserole
Cuisine: American
Serves: one 7x11 casserole, cut into as many squares as you like
Prep time:
Cook time:
Total time:
This casserole is light, sweet and delicious. This is a great Thanksgiving recipe. This recipe is suitable for Stage IV of the Feast Without Yeast diet. It is gluten free, dairy free, but contains eggs.
  • 1 large winter squash, any typeDelicious Butternut Squash and Pears
  • 1 med sweet potato or yam
  • 2 med sized pears
  • 2 eggs
  • 2 Tbsp expeller-pressed safflower oil
  • 1-1/2 tsp fresh thyme leaves
  • 1 tsp sea salt
  1. Preheat the oven to 350F.
  2. Place the squash in a plastic bag and put on a plate.
  3. Microwave on high for 12 minutes or until the squash is fork tender.
  4. Bake sweet potato in the microwave.
  5. Cool both.
  6. While the squash and sweet potato are cooling, peel and chop the pears.
  7. Mix in the eggs, thyme, salt and pepper.
  8. Prepare the squash when cool: cut open, scoop out the seeds, then scoop out the flesh.
  9. Mash the squash.
  10. Mix with other ingredients.
  11. Spoon into a 7x11 or 8x8 pyrex type of baking pan, greased.
  12. Bake @ 350F for 30 minutes, or until pears are soft.