Butternut Squash Casserole

During the fall, I occasionally incorporate starch into my diet, in the form of tubers and squashes. This is a Paleo style recipe that I make every October.

I used butternut squash for this, but pumpkin or any other type of squash would also work. I roast the butternut squash in the oven until soft and then scoop out the meat. I mix the meat with cream cheese. The amount of cream cheese is up to you and the size of the squash you used. I like mine creamy, so I use half a package for one medium sized squash.

I season with salt and allspice and I mix until well blended. I then top with nuts and unsweetened, shredded coconut. No need to add sweeteners. The squash is sweet enough as it is.

You can also top with homemade whipped cream. I keep this dish cold and scoop out some to eat after my main meal. Do not snack on it or make it a meal. It will last for 10 days in the fridge when well covered.