Slice butternut Squash in half, brush with grapeseed Oil and bake until tender

Scrape out all the squash after it cool down and add all ingredients except coconut milk/creamed and pulse in a blender should be a little lumpy

Pour in a bowl and add the coconut milk and creamed coconut this makes it creamy

Pour into our crust you can make it from scratch or use store bought. To keep it healthy homemade is better.

Bake until crust and top is nicely brown. Let cool, slice and enjoy