Ingredients
>
2 lbs carrots
>
2 (20 oz) pkgs cubed butternut squash
>
3 tbsp olive oil
>
3/4 cup pecans, roughly chopped
>
3/4 cup unsweetened coconut chips
>
1/4 cup sunflower seeds
>
1/2 cup unsweetened coconut milk
>
1/4 cup pure maple syrup
>
1 tsp pumpkin pie spice
Steps
1
Preheat oven to 400°F. Line a large baking sheet with parchment. Peel and cut the carrots into 1-inch pieces. On prepared pan, toss the butternut squash and carrots with the oil. Season with salt. Roast 40–45 min., until very tender, stirring once. Let cool slightly.
2
Meanwhile, in a medium bowl, combine the pecans, coconut chips, and sunflower seeds.
3
Carefully transfer roasted vegetables to a blender or a large bowl if using an immersion blender. Add the coconut milk, maple syrup, and pumpkin pie spice. Purée until smooth. Season with salt to taste.
4
Transfer butternut squash mixture to a 2.5-qt greased baking dish. Top evenly with pecan mixture. Bake 8–10 min., until top is browned.
Tips
To make this ahead, follow steps 1–3. Cover and refrigerate the vegetable purée up to 2 days. Proceed with step 4 and bake in 375°F oven 35–40 min., until hot in center.
