In the South, squash casserole is most often made with loads of cream, and topped with Ritz crackers for crunch. Some recipes call for adding cream of chicken or mushroom soup to give the casserole that creamy flavor and texture. With this variation, coconut milk makes a great substitute for the cream, and the pecans add a fantastic crunch that is sure not to disappoint!
2 pounds (1 kg) yellow squash, sliced into rounds
1 onion, thinly sliced
¾ cup (180 mL) coconut milk
½ cup (75 g) almond meal
¼ teaspoon smoked paprika
½ cup (50 g) pecans, coarse chopped
- Preheat oven to 350°F (175°C).
- Place squash and onions in a medium-sized sauce pan.
- Fill the pan with enough water to cover the vegetables.
- Cover the pan, and place on stove over medium to medium-high heat, cooking until vegetables are translucent and soft.
- Drain the vegetables of the water, and place back in sauce pan.
- Mix the coconut milk, almond meal, and paprika into the squash/ onion mixture, and stir until well combined.
- Place the mixture into a casserole dish, and sprinkle the top with the pecans.
- Bake for approximately 20 minutes or until mixture is very bubbly and somewhat thickened and pecans are golden brown.
Variation—Pecans not your thing? Go ahead and top with any chopped nuts of your choosing. When your summer garden is running over with squash and/or zucchini, use a combination in this recipe if you’d like.
Hint—This freezes and stores quite well, and it’s a favorite of ours for leftovers!
