Butternut Squash Casserole

2 lbs. fresh butternut squash
1 Tbsp. coconut oil (or olive oil)
½ tsp. ground black pepper, or to taste

1 Tbsp. unsalted butter (or canola spray)
¾ cup coconut milk
1 egg
¼ cup hazelnuts, toasted, skin removed, ground
½ tsp. ground ginger
½ tsp. salt

Streusel Topping:

½ cup hazelnuts, toasted, skin removed, coarsely chopped
¼ cup brown sugar, packed
2 Tbsp. flour, all-purpose
¼ tsp. ginger, ground
2 Tbsp. unsalted butter, melted

Preheat oven to 400°F. Peel the squash with a vegetable peeler, then halve lengthwise. Using a spoon, scoop out and discard seeds. Carefully, cut into chunks.

Toss with oil, salt and pepper. Transfer to a large baking sheet lined with foil or parchment paper and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 30 minutes.

Remove from oven and transfer to a wire rack to cool. Reduce oven to 350°F. Butter a one quart casserole dish; set aside. Whisk the coconut milk, egg, ground hazelnuts, ginger and salt in small mixing bowl; set aside.

When the squash is cool enough to handle, transfer to a large bowl and mash with a fork or potato masher. Add to the squash and whisk to blend. Pour mixture into prepared casserole dish.

In a small bowl, blend together the chopped hazelnuts, brown sugar, flour, ginger and melted. Sprinkle evenly over squash mixture. Bake for 35-40 minutes until golden brown.

Cook’s Notes:

• If a sweeter casserole is preferred, add up to ¼ cup brown sugar to the squash mash before adding the coconut milk.
• If you don’t like or have coconut milk, any milk (cream, whole or low fat) will work. You can even use yogurt.
• Any nut will work: almonds, pecans, cashews, walnuts, etc.
• Butternut Squash can be substituted with sweet potatoes, parsnips, rutabaga, or turnips. Just beware of the moisture levels of the turnips.
• If you’re going for an individual presentation, rather than family style, fill 4-6 ramekins.