Butternut Crunch Casserole [Egg and Dairy Free]
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2 medium butternut squash
1/3 cup maple syrup
1/3 cup coconut milk
1 teaspoon vanilla
2 teaspoons freshly grated ginger (or 1 tsp. ground ginger)
1/2 teaspoon sea salt

Topping:
1/3 cup honey
2/3 cup finely chopped pecans
3 tablespoons rendered animal fat such as lard, or suet
1/2 teaspoon cinnamon

Place whole butternut squash on baking sheet and bake at 350 degrees for
about 1 hour or until tender. Cool completely, and remove seeds and skin.

Puree butternut with maple syrup, coconut milk, vanilla, ginger, and sea
salt in a food processor until very smooth. Spread in a greased 13-inch x
9-inch pan. Combine the topping ingredients in a small bowl. Sprinkle
evenly over the puree. Bake at 350 degrees for 35 minutes.

By Trish Tipton. Posted to the PaleoRecipe Mailing List, Jan. 2001