Hope you’re having a great start to the week! Welcome to our Sunday dinner!

We still have another exam to go until we’re finished for the semester…but that doesn’t mean we’re not still gonna eat well! 😛 I made us an early dinner of Balsamic Roasted Chicken, Zucchini Parmesan Crisps, and Butternut Squash Casserole. The casserole is a healthy spin on a very traditional Southern dish–sweet potato casserole. I love a good sweet potato casserole, especially the ones with a mound of marshmallows melted on top, but this healthier version is just as tasty and much better for you! I figured there’s no better time to share it with you than Soul Food Sunday.

The traditional casserole contains either milk, cream, or condensed milk and a lot of eggs, sugar, and butter. To keep the same richness and sweetness,  I used coconut milk to make it creamy and honey for sweetener. On top I used a light streusel topping that goes so well with the sweet flavors of the squash.

It was quite a dinner! I’m still full. I haven’t roasted a whole chicken in quite a while, it was delicious and I love how many leftovers it gives us.

The zucchini crisps were pretty darn good too–it’s an Ellie Krieger recipe and might have to go into our rotation.

But the squash was my favorite part!

Just the kind of dinner that will fuel us through another long study session tonight.

Thanks for reading!

-Lauren