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Tuesday, 20 May 2014 13:47

Butternut Squash with Pecan Crust

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Butternut Squash with Pecan Crust Butternut Squash with Pecan Crust Celiac 411

  • Ingredients: 1 large Butternut Squash, chopped into bite-sized pieces
    3 Tbsp. Earth Balance Butter
    3-4 tsp. Cinnamon
    1-2 Tbsp. Organic Cane Sugar
    1 tsp. salt (optional)
    1 tsp. pepper (optional)

    TOPPING:

    3 cups Pecans, chopped or blended
    1/4 – 1/3 c. Almond Flour
    2 Tbsp. Earth Balance Butter, melted
    1 Tbsp. Organic Cane Sugar

  • Instructions: Peel off the outer layer of the butternut squash (I use a potato peeler). Then chop your butternut squash into bite-sized pieces. Place in a 9×9 baking dish. Sprinkle the cinnamon and sugar (and salt & pepper if you wish) over the squash & stir up the squash mixture. Scoop out the butter and place on top of the squash, into three separate clumps.

    To prepare the topping, place the chopped or blended pecans in a small bowl. Add the almond flour to the pecans and stir; then pour in the melted butter & stir. The mixture should begin to thicken a bit. Finally, add in the cane sugar and stir one last time. Set aside.



    Bake at 350 degrees for 40 minutes; stir. Spread the pecan topping mixture over the squash evenly. Bake for another 20 minutes, or until the squash is tender & topping is browned.

    Butternut Squash Recipe
  • Serves: 6-8
  • Cuisine: -Select (optional)-
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no meat / poultry, no alcohol, no grains
  • Just right for...: Quick & easy, Light fare, Thanksgiving, Fall favorites, Winter favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, peanut-free
  • Active/prep time: None selected
  • Total time (inc active/prep): 45-60 minutes
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