This recipe makes a substantial side dish.  Feta cheese gives it a very unique flavor, plus, there is a slight tang from the sour cream. Grated Parmesan cheese (the canned variety) can be substituted for Feta cheese, if you prefer.  This makes a lot, which means it's good for bigger get-togethers.  

3 lb Butternut squash, OR (1.4 kg)
  Ayote squash (which is what I used)
1 cup sour cream (250 mL)
1/cup crumbled Feta cheese, OR (125 mL)
  grated Parmesan cheese
1/cup chopped green onions (75 mL)
1/2   tsp salt (2 mL)
1/2   tsp Montreal® Chicken seasoning (2 mL)
1/tsp black pepper (1 mL)
Crumb Topping:
1/cup Gluten-Free Bake Mix 2, OR (60 mL)
  use a mixture of almond flour/meal and coconut flour
3 tbsp crumbled Feta cheese, OR Parmesan cheese (45 mL)
2 tbsp melted butter (30 mL)

Preheat oven to 350°F (180°C).

With squash cut open and seeds removed, place face down in big pot in boiling water.  Boil with lid ajar on pot until the squash is very soft to the point of a knife.  Remove squash and discard peel.  In large bowl mash squash.  Add sour cream, Feta cheese, OR Parmesan cheese, green onions, salt, Montreal® Chicken seasoning and black pepper.  Stir to combine well.  Scrape into a large 2 qt (2L) casserole dish.  Sprinkle with topping.  Bake 45 minutes, or until set.

Crumb Topping:  In small bowl, combine Gluten-Free Bake Mix 2, (OR alternative), Feta cheese, OR Parmesan cheese and melted butter. 

Helpful Hints:  If a more golden crumb topping is desired, toast the Gluten-Free Bake Mix in a dry nonstick pan until turning golden.  Or, alternately, place under the broiler until the topping is browned.

Yield:  12 servings
1 serving
121.8 calories
4.0 g protein
8.2 g fat
1.2 g fiber
8.0 g net carbs 

For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!