INGREDIENTS
1 medium
butternut squash
1/2 T
salt
3 tbsp
coconut oil
13 1/2 ozs
full fat coconut milk
2
pastured egg yolks
1 T
vanilla
1 t
cardamom extract
1 t
ground cinnamon
1/4 C
coconut chips
1/4 C
almond slivers
1 t
salt
1 t
ground cinnamon
1/2 t
ground nutmeg