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Butternut Casserole

Just cause you’re making healthy choices and Eating by Design doesn’t mean you have to give up your favorite comfort foods. Here’s our Dr. Joel approved Butternut Squash recipe to save the day. Goes nicely with steak ; )

Serves 6 or 1 Dr. Joel

1 Butternut squash (about 3lbs), peeled
1 yellow onion, thinly sliced or chopped
1 cup canned coconut
3/4 cup almond flour
2 tablespoons butter (ghee or coconut oil will work, too)
1 teaspoon pumpkin spice
1/4  teaspoon paprika
1 cup chopped pecans, for sprinkling on top

Once your butternut squash is peeled, cut it into cubes. Boil the cubes until they start to soften (but don’t let them get too soft) about 10-15 minutes.

While the squash is boiling, preheat your oven to 350º degrees.

Once the squash is at the desired softness, drain it.

In a bowl, mix together the rest of your ingredients, except for pecans.

Add the mixture, to the drained butternut squash cubes and toss so that all the contents are evenly distributed but not mashed.

Transfer to a casserole dish.

Sprinkle pecans to create an even layer on top and place casserole dish in the oven for about 20 minutes to allow allow flavors to develop.


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