I can hardly believe that Thanksgiving is right around the corner!! Just thinking about the family, good food and the time spent together cooking, eating, laughing and making memories is enough to make me grin like a total goon.

I’ve always loved Thanksgiving (I mean who doesn’t?!), but the more I learn about cooking and the more I fall in love with cooking, the more I love Thanksgiving. I used to always just watch the Macy’s Day parade, socialize and do my thang on Thanksgiving while my mom and brother got down to business in the kitchen. At that point in my life I also had almost no desire to be in the kitchen helping. I typically helped with dessert, but that’s as far as my contribution went.


But over the last couple of years, I’ve truly started enjoying Thanksgiving on such a deeper level. I’ve always loved the amazing food, but playing a part in the prep makes it that much better. And getting to share my own creations like this squash casserole makes it that much more special.

This year, I’m extra thankful for a family that accepts me and never makes me feel like a burden with the way that I have to eat for my health. It’s nice because last year we got to dip our toes in creating a pretty intolerance-free Thanksgiving (everything was gluten, dairy, soy and refined-sugar free), but this year we definitely realized we’d have to take it up a notch.


Doing SCD means many of our dishes have to be altered or changed altogether and although that sounds like a pain in the butt, it’s actually been so fun! My family loves cooking and loves good food (and we all eat healthy anyways so it’s not like I’m the oddball out), so we saw this Thanksgiving as a challenge. No potatoes? No grains? No canned stuff? No problem! And this squash casserole is the perfect alternate for our typical sweet potato version.


And honestly, I’m more excited for this Thanksgiving menu than ever before – turkey (duh), fresh cranberries, a shallot dish my brother is making, a variety of roasted veggies, cauliflower “mashed potatoes,” and the dreamiest acorn squash casserole. OH, and grilled pears with homemade coconut whipped cream for dessert!


I mean come on, how amazing does that all sound?! As drool-worthy as this year’s menu is, there was one dish I was slightly heartbroken over not being able to have this year – sweet potato casserole. Every since I was little sweet potato casserole has been my JAM. The fluffy sweetness of the potatoes and the crunchy goodness of the nutty topping always had me going back for seconds. I knew there was no way that I was going without my favorite dish so, naturally, I decided to figure out how to make it SCD-friendly.

The answer? SQUASH (but I mean when is squash not the answer?). I can honestly say this squash alternative is dreamier than any sweet potato casserole I’ve EVER tasted. It’s sweet, but not too sweet, with the yummiest addition of coconut. And the nutty topping? Heavenly!

I hope this makes it onto your dinner table this Thanksgiving! 

XO nat

Related: Cinnamon Spice Squash Cookies, Paleo Thanksgiving Stuffing

Paleo Acorn Squash Casserole (Paleo + SCD-Friendly + Gluten Free + Dairy Free + Refined Sugar Free)

A great SCD-friendly alternative to a childhood favorite - sweet potato casserole! Made with acorn squash, coconut and a delicious mix of spices and nuts!



  • 1 cup mashed acorn squash

  • 2 Tbsp coconut oil

  • 1 egg

  • 2 Tbsp honey

  • 1 1/2 tsp pure vanilla extract

  • 1 Tbsp cinnamon

  • 1 tsp nutmeg

  • 1/4 cup coconut flakes

  • 1/8 tsp salt


  • 1/3 cup chopped pecans

  • 1/3 cup chopped cashews

  • 1/4 cup coconut flakes

  • 1 Tbsp cinnamon

  • 2 Tbsp coconut flour

  • 2 Tbsp honey

  • 1 Tbsp melted coconut butter If you don't have coconut butter, use any nut butter you have!


  1. Preheat your oven to 350F.

  2. Cut the acorn squash in half, place it face down in an oven-safe dish and put about half of an inch in the bottom of the dish. Place in the oven for about 45 minutes, or until you can easily poke a form through the skin and into the center.

  3. While the squash is baking, prep the rest of the ingredients.

  4. In a bowl mix together the cinnamon, nutmeg, coconut flakes and salt.

  5. In a separate bowl, whip the egg until the yolk and whites are completely combined. The longer you whip, the better!

  6. Melt the coconut oil and honey on the stove. Once melted, add to the egg. Add the vanilla extract and stir well.

  7. Once the squash is done, scoop out one cup and mix into the wet ingredients.

  8. Add the dry to the wet ingredients and stir well.

  9. In another bowl add the dry topping ingredients (pecans, cashews, coconut flakes and coconut flour).

  10. Melt the honey and coconut butter together on the stove. Once melted, add to the nut mixture and mix until the nuts start getting clumpy.

  11. Add the base to the casserole dish and add the topping on top.

  12. Bake for 25-30 minutes. Pay close attention to it when it hits about 20 minutes to make sure the nuts on top are not burning.

  13. Once done, let it cool and ENJOY! Keep refrigerated for about 4-5 days.