- 4 cups Butternut squash (peeled, cubed)
- 1 medium head Cauliflower (chopped into florets)
- 2 tbsp Butter (measured solid, divided into 2 parts, and then melted; can use avocado oil or ghee for dairy-free)
- 1 tsp Cinnamon
- 3/4 tsp Garlic salt
- 1/2 tsp Black pepper
- 2 packets Whole Earth Sweetener Nature Sweet (or 4 tsp sweetener of choice)
- Preheat the oven to 400 degrees F (204 degrees C). Line two baking sheets with foil (greased lightly) or parchment paper.
- In a large bowl, toss together the cubed butternut squash, cauliflower florets, a tablespoon of melted butter, garlic salt, cinnamon, and black pepper.
- Arrange the vegetables in a single layer on the lined baking sheets. Roast in the oven for about 30-35 minutes, rotating the pans halfway through, until both are very soft and golden. (If your pans don’t fit in the oven side by side, you can try a single larger pan or roast them in batches, but either way make sure veggies are in a single layer.)
Meanwhile, pulse 1/2 cup (64 g) pecans in a food processor until a powder forms. (Don’t overmix or you’ll make nut butter. If there are a few larger pieces left, that’s fine.) Chop the remaining 1 1/2 cups (192 g) pecans. Place both in a small bowl.
Add the sweetener, cinnamon, and garlic salt. Stir in the butter until the mixture is crumbly.
When the vegetables are done roasting, remove them from the oven, but don’t turn it off.
Puree the veggies in a food processor or high-power blender, until smooth. (You may need to do this in batches if they don’t all fit at once). Transfer the puree into a 2 quart (1.9 L) ceramic or glass casserole dish.
Stir the sweetener and remaining tablespoon of melted butter into the puree. Taste and adjust salt and pepper if desired.
Smooth the top with a spoon or spatula. Sprinkle the pecan crumble topping over the casserole.
Roast the casserole in the oven for about 20 minutes, until the top is golden