Photo & Recipe credit: @eatyoungnutrition
Serves 6 - 8 as a side dish
Time: 1.5 hours
10-inch pie crust
1 small kabocha squash
¼ cup coconut cream
¼ cup Red Beet Crystals
1 small white onion, diced
2 tsp dried thyme
1 tsp sea salt
pepper to taste
Flora Manuka Honey, for drizzling
Preheat oven to 375°F. Slice kabocha squash in half, rub the exposed flesh with coconut oil and sea salt, and roast until soft (about 30-45 minutes). Spoon out the flesh when cooled and discard seeds.
Turn oven up to 400°F and line a baking sheet with parchment paper.
In a skillet, add ½ tbsp olive oil, onion, salt and pepper. Toss for 30 minutes until onions are beginning to caramelize.
In a mixing bowl add squash, Red Beet Crystals, coconut cream, thyme, salt and pepper. Mash until well combined. Fold in cooked onion.
Remove the pie crust from its shell and lay on a floured surface. Spoon beet and squash mixture onto the pie crust, leaving 1 1/2 inches bare around the circumference. Fold the crust edges over its filling.
Bake for 40 - 45 minutes, remove and drizzle with Manuka Honey to serve.