Instructions

Preheat the oven to 400.
Peel and cut butternut squash into 1-inch cubes, season with salt.
Transfer to a baking tray and sprinkle with olive oil, roast for 25 minutes or until soft.
Meanwhile cut cauliflower and put them to a saucepan.
Add milk to cover the cauliflower and simmer at slow until it is fork soft.
Strain the milk and keep for blending.
Combine cauliflower, sweetener, butter and squash in a bowl and blend them to smooth.
Add some milk from the cauliflower as needed for better blending.
Add cinnamon and turmeric, season with salt to taste, blend in eggs and transfer to a greased skillet or a baking tin.
Cover with crushed pecans, garnish with whole pecans and bake in the oven for 15 minutes or until mixture sets.

This is a recipe by

Kirill Olkhovsky