Green Bean and Squash Casserole with Miso Coconut Cream

Ingredients

• 1 2.5 lb butternut squash, peeled, seeded, and diced into 1/2 inch cubes
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 14-oz can full-fat unsweetened coconut milk
• 1 14-oz can coconut cream
• 3 tablespoons red miso paste
• 2 14.5 oz cans French-cut green beans, drained
• 1 7-oz bottle fried shallots
• olive oil
• coarse kosher salt and ground black pepper