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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Ingredients
- 1 teaspoon coconut oil
- 1/2 large red onion peeled and diced
- 1 large butternut squash peeled and pulp removed, cut into 1 inch cubes
- 1/2 teaspoon garlic powder or 1 garlic clove peeled and minced
- Topping
- 1/4 cup unsweetened coconut flakes
- 1/4 cup pecans or walnut
- 1/2 cup almond flour
- 2 Tablespoons coconut flour
- 1/2 Tablespoons dried thyme
- 1/2 Tablespoons dried rosemary
- 4 Tablespoons grass fed butter or coconut oil
Instructions
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Preheat the oven to 350° F.
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In a large sauté pan, melt the coconut oil over medium heat.
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Add the red onion and sauté 3-5 minutes, until starting to look translucent.
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Add the butternut squash and garlic, sauté while you make the topping.
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In a food processor add the topping ingredient and pulse until the coconut and nuts are broken up, and the butter or coconut oil resembles pea-sized pieces.
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Add the butternut mixture to a 8x8 baking dish.
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Sprinkle the crumble mixture evenly over the top.
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Bake until the top is golden brown and the butternut squash is softened, about 45 minutes.
Recipe Notes
Choose organic ingredient when possible.