Post-Workout (PWO) Butternut Squash Casserole

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

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.