Ingredients:
1½ pounds butternut squash
1 small fennel, trimmed
1 clove garlic, crushed
1 tablespoon chopped fresh sage
1 14-ounce can chopped tomatoes
2/3 cup whipping cream or coconut milk
Sea salt and freshly ground pepper
1 cup whole wheat flour or your choice
¼ cup butter, diced
1/3 cup macadamia nuts, chopped
¼ cup grated Parmesan cheese
Directions:
1. Preheat oven to 400 degrees F. Peel squash, cut in half and scrape out and discard the seeds. Cut flesh into ½-inch pieces then place in a large baking dish. Cut the fennel crosswise into very thin slices. Scatter over squash with the garlic and sage. Pour in tomatoes and cream or coconut milk.
2. Put the flour in a bowl and cut in the butter until mixture resembles small breadcrumbs. Stir in the nuts and cheese. Sprinkle topping over squash. Cover with foil. Bake 40 minutes.
3. Remove foil and bake 15-20 minutes longer or until the topping is golden and the squash is tender.
Serves 6