BUTTERNUT SQUASH CASSEROLE with PECAN STRUESEL
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
BASE
  • 2 butternut squash
  • ½ cup coconut milk
  • 2 pastured eggs
  • ¼ cup (1/2 a stick) melted pastured butter or ghee
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon cloves
  • 1 teaspoon vanilla
  • ¾ teaspoon celtic sea salt
  • ½ teaspoon liquid stevia
PECAN STRUESEL
  • 1½ cups pecans, walnuts or both
  • 3 teaspoons cinnamon
  • ¼ cup (1/2 stick) melted pastured butter or ghee
  • ½ teaspoon liquid stevia
  • dash of celtic sea salt
Instructions
BASE
  1. Turn oven on 400°
  2. Cut the squash in half long ways, place enough water to cover the bottom of a cookie sheet and put the seed side down on the cookie sheet.
  3. Bake for around an hour or until the top of the squash is soft to touch.
  4. When done, let cool a little
  5. Scoop squash out of the peeling and put into a bowl
  6. Add all ingredients and mix well with a mixer.
  7. Pour into baking dish
PECAN STREUSEL
  1. Chop pecans, walnuts or both
  2. Add cinnamon, stevia and salt
  3. Melt butter or ghee and pour over dry ingredients
  4. Mix well
  5. Pour over squash mixture
  6. Bake in oven for 25 minutes.
Notes
You can also substitute ¼ cup honey in the base and 2 tablespoons honey in the struesel instead of the stevia if you're so inclined to do so.
Recipe by Sharla Ember at https://sharlaember.com/butternut-squash-casserole-with-struesel/