Update your apple crumble recipe with butternut squash and whipped coconut cream. Gluten free and delicious!
Preheat the oven to 375° F. Lightly grease a 13-inch x 9 inch with coconut oil and set aside. In a large bowl combine the sliced squash, apples, organic cane syrup, and lemon juice; toss to coat. In a separate small bowl combine the brown sugar, arrowroot starch, cinnamon, and salt; stir to combine. Sprinkle the cinnamon sugar mixture over the apples and squash, toss to combine until all the pieces are evenly coated then cover with tin foil and bake for 20 minutes.
Serve warm and eat leftovers within 3-4 days.