Casserole Ingredients:
3 1/2 pound butternut squash
2 tbsp. softened coconut oil
2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/8 tsp. ground ginger
1/4 cup honey
Topping Ingredients:
1 cup raw pecans, chopped fine
1 cup raw cashews, chopped fine
2 tbsp. honey
1 tsp. ground cinnamon
Directions:
Cut the squash in half and remove the seeds. Place, cut side up, on a baking pan. Coat the entire cut side with oil and bake at 350 F for 40 minutes. While the squash bakes, prepare the topping. Mix all topping ingredients in a medium mixing bowl and spread in an even layer over a baking pan. Place on the low shelf under the squash for 10 minutes. Remove and allow to cool. When the squash is ready, scoop it out of the skin into a large blending or mixing bowl. Add the spices and honey and mix with an electric mixer until smooth. Scrape into a casserole dish and top with nut topping.
