Butternut Cassserole

030I always remembered the marshmallow covered dish at Thanksgivings, but never ever did I go for the sweet potato casserole. I am just not a sweet potato girl. I’ve tried to be friends, I’ve given them every chance, but sometimes you can’t please them all. So I have updated the sweet potato with something I actually enjoy: butternut squash. Here is what I have created. I will say I find marshmallow to be a pain in the ass, and so I have nixed because I have never enjoyed marshmallow. Sorry marshmallow I am replacing you with just pecans. Get over it.

Butternut Casserole

  • 4 1/2 lbs butternut squash
  • 3/4 cup coconut sugar
  • 1/2 cup melted coconut oil
  • 1/4 cup coconut milk
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 tsp sea salt

Topping:

  • 3/4 cup pecans
  • 1 tbsp coconut sugar
  • 1 tbsp melted Kerry Gold Butter

Let’s Make it Happen: Skin and cube butternut squash. Bake at 350 for 40 minutes or until tender. Process. Combine with the rest of your ingredients. Spoon and even out into a pan. Now time to get fancy with the topping. In a bowl toss pecans with coconut sugar and butter.  Bake the whole thing for 30 minutes at 350. There you have it, a new an improved sweet potato casserole. I wish I could have gotten a picture to do justice to the flavor and the smell of this. Man this made the house smell amazing.

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