Cazuela de batata baja en carbohidratos y sin azúcar

Directions

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1. Preheat the oven to 400 degrees. 

2. Peel and chop the butternut squash into small chunks. Then cut the cauliflower into equal-sized pieces.

3. Place the butternut squash and cauliflower in a large bowl. Add 1 Tbsp melted butter, 2 tsp cinnamon, 1 tsp nutmeg and salt & pepper. Stir to coat evenly.

4. Place them on a baking sheet (we like to line with parchment paper) and roast for 18- 20 minutes or until soft.

5. Rough chop pecans and place them in a bowl. Add the cinnamon and nutmeg, and ¼ cup Lakanto Golden or Brown Monkfruit Sweetener. Mix well. Add in 2 T of melted butter or coconut oil and mix. Set aside.

6. When the butternut squash and cauliflower have roasted nicely, place them in a food processor (best results) or high-speed blender. Tip: do them in batches, half at a time. 

7. Add the canned pumpkin, and continue to blend until you reach a smooth consistency. 

8. Spoon the mixture into a prepared baking dish. Add 2 T of butter, 1 T Lakanto Maple Syrup and 2 T Brown Monkfruit Sweetener. Mix around until incorporated. Taste and adjust for sweetness. 

9. Spoon the mixture into a prepared baking dish. Add 2 Tbsp of butter, 1 Tbsp Lakanto Maple Syrup and 2 T Brown Monkfruit Sweetener. Mix around until incorporated. Taste and adjust for sweetness. 

10. Mix the melted butter, pecans, spices and Sweetener together until incorporated well.

11. Top with the pecan streusel topping and bake at 350° for 15-20 minutes until golden and heated through.