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Velvety Butternut Squash

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Velvety Butternut Squash

Ingredients

  • 2 1/2 pounds butternut squash
  • 2 tablespoons water
  • 1 head garlic
  • 1 tablespoon coconut oil
  • 2 tablespoons coconut milk
  • 1/4 teaspoon salt
  • 2 teaspoons ras el hanout
  • 1 large egg
  • 1/4 cup pecan halves, chopped (reserve a few unchopped for garnish)
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