Butternut Squash Pie

Note: Due to the high lectin content of butternut squash, it is best practice to only eat it a few times yearly.

Ingredients

• Crust
  • 2 c activated¹ macadamia nuts
  • 1 egg
  • 3 T ghee
  • 1/4 c coconut flour
• Filling
  • 2 c pre-baked butternut squash, skinned and seeded
  • 1/2 c cultured cream
  • 4 T ghee
  • 2 eggs
  • 4 yolks
  • 15 drops stevia (or monkfruit extract)
  • 2 t vanilla

Directions

• Crust
  • Preheat oven to 350°F
  • Mix nuts in food processor until finely ground (or use sprouted macadamia nut butter)
  • Add in the egg, ghee, and coconut flour
  • Incorporate ingredients
  • Press into a pan greased with animal fats
• Filling
  • Blend ingredients until smooth and pour into pan with crust
  • Sprinkle top with small amount of cinnamon
  • Bake for one hour or until top is springy to the touch