Recipe courtesy Angela Buchanan of the blog seasonalandsavory.comServes 9-12IngredientsCrust:
1½ cup pecan pieces
¼ cup coconut oil
1 teaspoon vanilla extract
1 tablespoon coconut sugar or brown sugar
1 pinch salt
Filling:
15 ounces butternut squash puree (about 2 cups)
½ cup coconut sugar or brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 pinch salt
½ cup coconut butter,
warmed to liquid
Directions
Put the pecan pieces in a food processor, along with the coconut oil, vanilla extract, sugar and a tiny pinch of salt. Pulse until mixture is slightly chunky. Firmly press the pecan mixture into an 8-by-8-inch baking pan. In a medium saucepan, warm the butternut squash puree with the sugar and cinnamon. When just at a simmer, turn off the heat and stir in the vanilla extract, salt and coconut butter. Whisk until the coconut butter is completely incorporated. Spread the butternut mixture over the pecan crust. Refrigerate at least two hours. Cut into squares to serve.
