Butternut Squash and Apple Casserole

thehealthyfoodie.com

Julia

early adapter of Instant Pot

1 medium butternut squash, diced finely (about 1kg / 2.2lb)

3 large red apples, cored and diced (I used lobo)

1 large onion, chopped

½ cup organic dried cranberries

2 tbsp coconut oil, melted

1 tbsp finely chopped fresh rosemary

1 tbsp chopped fresh thyme

1 tsp Himalayan salt

1 tsp black pepper

subheading: Cooking Liquid:

1 cup fresh pressed apple cider, or unsweetened apple juice

¼ cup pure maple syrup

2 tbsp apple cider vinegar

1 tbsp freshly squeezed lemon or lime juice

1 tbsp Dijon mustard

2 tbsp tapioca starch

½ tsp Himalayan salt

½ tsp ground white pepper

¼ tsp freshly ground nutmeg

⅛ tsp Chinese 5 spice

subheading: Crumble:

1 cup chopped walnuts

¼ cup pure maple sugar flakes

2 tbsp coconut oil

Pinch ground cinnamon and Himalayan salt

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