Butternut Squash Casserole (gluten free, dairy free, egg free)

1 butternut squash

¼ cup palm oil shortening (or oil of your choosing) https://amzn.to/3xNmMSf

1/3 cup maple syrup https://amzn.to/3IsUVeP

Cut butternut squash in half and cook on 350F for 1 hour or until you can poke a fork in it (can also cook in instapot for 10 minutes). Scoop out of the peeling and put it in a pot. Add palm oil shortening and maple syrup. Puree with a wand or in a blender. Pour into a pan to bake. Bake on 350F for 1 hour or until bubbly.

Optional- cinnamon

Topping- maple sugar, palm oil, and cinnamon (mix together and put on top before putting in the oven for a sweet and crunchy topping)