Paleo Squash Casserole - The Health Nut Mama

Paleo Squash Casserole - The Health Nut Mama
Paleo Squash Casserole is unquestionably comfort nourishment for me. My Grandmother used to make it all the time throughout the mid year when I was a child.

  •     3 lbs yellow squash cut into 1 in cubes or sliced 1/4 in. thick 
  •     1 med. onion chopped 
  •     1/4-1/2 c. of water or bone broth
  •     2 lg. pastured eggs, beaten
  •     1/4 c. coconut milk or almond milk
  •     1/4 c. nutritional yeast
  •     1-2 tsp. minced garlic or dried minced garlic (if you don’t have fresh)
  •     2- Tbs EVOO or Avocado Oil
  •     1 1/2 tsp sea salt
Topping: (“buttered bread crumbs”)
  •     3/4 c. almond flour
  •     2-3 Tbs melted grass-fed butter or Ghee 
  •     pinch of sea salt


  1. Preheat oven to 350*
  2. Heat a large skillet with 1-2 Tbs. of EVOO or Avocado Oil
  3. Add chopped onion & minced garlic & saute until onion is translucent
  4. Add squash & 1/4 cup of water or bone broth
  5. Cover & cook until squash is tender
  6. Drain squash 
  7. Lightly grease casserole with 1 Tbs. of EVOO, Avocado Oil, Butter or Ghee
  8. Mix remaining ingredients & squash (except Topping) in a large mixing bowl
  9. Pour squash mixture into a casserole dish
  10. Mix topping ingredients in a small mixing bowl until crumbly, you may have to add more/less butter or ghee to the desired consistency
  11. Spoon on top of squash mixture
  12. Bake in oven 20-25 min or until browning on top
This article and recipe adapted from site

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