HEALTHY LOW CARB SWEET POTATO CASSEROLE

INGREDIENTS

Veggies

• 4 cups Butternut squash (peeled, cubed)
• 1 medium head Cauliflower (chopped into florets)
• 2 tbsp Butter (measured solid, divided into 2 parts, and then melted; can use avocado oil or ghee for dairy-free)
• 1 tsp Cinnamon
• 3/4 tsp Garlic salt
• 1/2 tsp Black pepper
• 2 packets Whole Earth Sweetener Nature Sweet (or 4 tsp sweetener of choice)

Topping

• 2 cups Pecans (divided into 1 1/2 cups and 1/2 cup)
• 8 packets Whole Earth Sweetener Nature Sweet (or 1/3 cup sweetener of choice)
• 1 tsp Cinnamon
• 1/8 tsp Garlic salt
• 2 tbsp Butter (measured solid and then melted; can use avocado oil or ghee for dairy-free)

INSTRUCTIONS

1. Preheat the oven to 400 degrees F (204 degrees C). Line two baking sheets with foil (greased lightly) or parchment paper.
2. In a large bowl, toss together the cubed butternut squash, cauliflower florets, a tablespoon of melted butter, garlic salt, cinnamon, and black pepper.
3. Arrange the vegetables in a single layer on the lined baking sheets. Roast in the oven for about 30-35 minutes, 
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