Butternut Squash Sweet Potato Casserole Recipe | Say Mmm

Ingredients

• 3 large (or 6 small | ~ 1 lb. or 453 g) sweet potatoes, halved (skin on | organic when possible)
• 6 cups (840 g) butternut squash (~ 1 small butternut squash)
• 2 Tbsp (30 ml) grape seed or melted coconut oil, divided
• Pinch each sea salt + black pepper
• Pinch ground cinnamon
• 1 Tbsp (15 ml) maple syrup
• 1 Tbsp (14 g) vegan butter
• 1 cup (100 g) pecans, roughly chopped
• 1 Tbsp (15 ml) coconut oil
• 1 Tbsp (12 g) coconut sugar
• Pinch sea salt
• optional: 1 Tbsp (14 g) vegan butter