BUTTERNUT SQUASH CASSEROLE with PECAN STRUESEL
Author: Sharla Ember
Prep time:
Cook time:
Total time:
- 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
- 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
- Turn oven on 400°
- 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.
- Bake for around an hour or until the top of the squash is soft to touch.
- When done, let cool a little
- Scoop squash out of the peeling and put into a bowl
- Add all ingredients and mix well with a mixer.
- Pour into baking dish
- Chop pecans, walnuts or both
- Add cinnamon, stevia and salt
- Melt butter or ghee and pour over dry ingredients
- Mix well
- Pour over squash mixture
- Bake in oven for 25 minutes.
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/
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