Squash Casserole

Squash Casserole (GF/DF/VG)

3 pounds butternut squash, slice in half lengthwise; seeds & membranes removed

¾ cup almond or coconut milk

6 Tbsp. coconut oil

3 flax seed “eggs”

½ tsp. vanilla extract

¾ cup sugar

3 Tbsp. All-Purpose Gluten Free Flour Blend (Bob’s or make your own)

½ tsp. ground cinnamon

½ tsp. ground cloves

1/8 tsp. ground nutmeg

TOPPING:

½ cup almond meal*

¼ cup packed brown sugar**

2 Tbsp. melted coconut oil

1.      Place cut squash lengthwise, inside facing down, on a baking sheet. Bake at 400°F for 30-45 minutes or until squash is soft to the touch.

2.      Remove squash from oven, using a potholder (if necessary), scrape flesh from squash and place in bowl. Mash, beat or use food processor to make smooth and creamy.

3.      Add milk, coconut oil, “eggs” and vanilla. Mix well.

4.      Combine dry ingredients in a separate bowl; add to squash mixture and mix well.

5.      Transfer to a greased 2-qt. baking dish. Cover and bake at 350°F for 45 minutes.

6.      Meanwhile in a small bowl, combine topping ingredients until crumbly; sprinkle over squash.

7.      Bake uncovered, for 12-15 minutes or until heated through.

Notes:

*GF ginger cookies, vanilla wafers or animal crackers may do well also.

**Sucanat would be preferable, but turbinado, rapadura or organic cane sugar will all do well too.