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Coconut Squash Bake


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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!

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