By makingthymeforhealth.com

Butternut Squash and Sweet Potato Casserole with Pecan Crumble

Ingredients

8 servings

1butternut squash

medium size, peeled and diced into 1” cubes

4sweet potatoes

medium size, peeled and diced into 1” cubes

1 teaspoonvanilla extract

2 tablespoonsvegan butter

3 tablespoonsunsweetened vanilla almond milk

or other non-dairy milk

1 teaspoonfine sea salt

1 teaspoonground cinnamon

½ teaspoonground ginger

1 cuppecans

roughly chopped

1 cuprolled oats

¼ cupoat flour

1 cupalmond flour

3 tablespoonspure maple syrup

2 tablespoonscoconut oil

unrefined, melted

2 tablespoonsvegan butter

I like

½ teaspoonfine sea salt

Instructions