I love this recipe because it is unique and everyone loves it. You can make this in a large baking dish or individual ramekins.
Preheat oven to 375 degrees F.
Peel then slice the butternut squash in 1/2. Either use a mandolin or thinly slice squash.
Take a large baking dish and brush with melted coconut oil to coat well.
Place the squash in event layers (about 5).
In a medium sauce pan over low heat add in coconut butter to melt. Then add in almond flour and whisk together.
Increase heat to a medium-low and continue whisking while adding in coconut milk and pumpkin puree.
Add in thyme, cinnamon, salt and pepper while whisking for 1 minute.
Pour the sauce over the squash and bake for 40-45 minutes or until the squash is fork tender.
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Christina Lakey | Food Apparel