gboyum Posted December 31, 2012 Share Posted December 31, 2012 I made this based off another recipe I made for Thanksgiving. I was looking for a different way to prepare my squash and use more coconut. The original recipe called for butter, cream, and honey. I substituted the coconut oil for the butter and threw in an extra egg instead of cream. about 3 cups squash, cooked 1/2 cup coconut oil, melted 4 eggs 1 cup finely shredded coconut cinnamon and ginger to taste mix together and put in casserole dish, top with pecans and a little more shredded coconut, bake at 350 for an hour. A little dryer than the original but still very tasty! Link to comment Share on other sites More sharing options...
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