Coconut and Butternut Squash Bake - Christa Orecchio Recipes

Ingredients

• 2 cups white cannellini beans (19 oz. can), drained and rinsed
• 1 cup butternut squash, (cubed, steamed, and puréed)
• 3 eggs
• ½ cup coconut sugar or xylitol
• ¼ cup grated, unsweetened coconut
• 1 teaspoon ground Ceylon cinnamon
• 1 teaspoon baking powder
• ½ teaspoon vanilla extract
• ¼ teaspoon allspice
• ¼ teaspoon salt
• coconut oil cooking spray