Post-Workout (PWO) Butternut Squash Casserole

 
Ingredients:
1 large butternut squash, roasted 35- 45min at 400degrees
1/4tsp salt
1tsp vanilla (optional)
2Tbsp coconut milk in the can, full-fat, unsweetened
2Tbsp coconut oil
1 egg
1tsp cinnamon (optional)
1 handful chopped pecans for garnish - do not add to food processor

Directions:
Preheat oven to 400 degrees.
Add cooled skinless, roasted butternut squash to food processor and pulse until creamy. Add remaining ingredients and mix thoroughly.
Transfer to greased 8x8 pan, add a handful of chopped pecans and bake approximately 30 minutes or until top has set. Serve warm or cold.