Butternut Squash and Sweet Potato Casserole with Pecan Crumble

Name: Butternut Squash and Sweet Potato Casserole with Pecan Crumble
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 medium size butternut squash (approx. 2 pounds, peeled and diced into 1” cubes (approx. 5 cups)); 4 medium size sweet potatoes (approx. 3 pounds, peeled and diced into 1” cubes (approx. 7 cups)); 1 teaspoon vanilla extract; 2 tablespoons vegan butter; 3 tablespoons unsweetened vanilla almond milk (or other non-dairy milk); 1 teaspoon fine sea salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1 cup pecans (roughly chopped); 1 cup rolled oats; 1/4 cup oat flour*; 1 cup almond flour*; 3 tablespoons pure maple syrup; 2 tablespoons unrefined melted coconut oil; 2 tablespoons vegan butter (I like Miyokos); 1/2 teaspoon fine sea salt