Preheat oven to 350.

Peel the butternut squash, remove the seeds, and cut into chunks. Steam until the squash is tender, about 15 minutes. Remove from heat and drain.

Mash the squash with a hand masher (you should have about 3 cups of mashed squash).

Add the coconut sugar, coconut oil (does not have to be melted), cinnamon, and vanilla. Stir into the squash until the oil is melted and everything is well combined.

Stir in the diced apple and spoon the mixture into a greased 2 quart casserole dish.

Sprinkle the sliced almonds on top.

Bake at 350 for 30 minutes.