Paleo diet recipe ideas

SQUASH CASSEROLE

Summer squash is so versatile but for some reason never got any of the hype that zucchini did, and I’m not sure why—you can still make it into noodles, cut it up and have it raw with Beet Hummus (here) or Ranch Dressing (here), just sauté it in some garlic for a delicious and easy vegetable option, or bake it in this delicious casserole. I love its mild flavor and easy-to-work-with texture. SERVES 4

PREP TIME: 15 minutes

COOK TIME: 50 minutes

½ tablespoon grass-fed butter, plus more for greasing

1 onion, sliced

2 garlic cloves, minced

4 eggs, whisked

1 tablespoon (15 ml) extra-virgin olive oil

2 tablespoons (30 ml) canned full-fat coconut milk

5 tablespoons (75 ml) almond flour, divided

Salt

Freshly ground black pepper

4 or 5 yellow squash, cut into thin coins

2 to 3 tablespoons (45 ml) sliced scallion, for garnish

1. Preheat the oven to 350°F (180°C).
2. In a medium sauté pan over medium heat, melt the butter. Cook the onion and garlic until the onion is slightly translucent, about 5 minutes.
3. In a large bowl, mix together the eggs, olive oil, coconut milk, and 2½ tablespoons of almond flour. Season the mixture with salt and pepper.
4. Add the squash to the mixture in batches (like you’re battering it). Butter an 8-by-12-inch baking dish, and layer the squash into it. Add some of the cooked onions and garlic, and repeat. Once you’ve finished battering the squash and it’s all in the baking dish, pour the remaining egg mixture over the top of the squash. Season again with a little more salt and pepper, then sprinkle the remaining 2½ tablespoons of almond flour on top and bake for 45 minutes, until lightly browned.
5. Serve hot, garnished with the scallions.

VARIATION 1 SQUASH AND CARROT CASSEROLE: Add 1 cup (240 ml) grated carrots to the baking dish with the onion and garlic.

VARIATION 2 SQUASH MEDLEY CASSEROLE: Make this casserole with 2 yellow squash and 2 zucchini squash for a bit more color.

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Squash casserole is a comforting Southern-style bake where thin yellow squash coins are folded into a light egg custard with sweet onion and garlic, then baked until golden and set. A little almond flour and coconut milk give it body without any of the flour-thickened sauce of the classic. It slices cleanly and tastes like a family holiday table.

Pro Tips

• Cut the squash into thin, even coins so they cook through uniformly and layer neatly in the dish.
• Sauté the onion and garlic first and let them cool slightly before mixing with the eggs — hot vegetables scramble the custard on contact.
• Batter the squash in batches as the recipe suggests so every coin is coated in the egg mixture rather than sitting on dry layers.
• Let the casserole rest 10 minutes before cutting; it firms as it cools and slices into neat squares instead of a soft scoop.

Frequently Asked Questions

Can I make squash casserole ahead?

Yes — assemble and refrigerate up to a day ahead, then bake. It also reheats well at 350°F for 15 minutes covered.

Why is my casserole watery?

Squash releases moisture as it bakes. Slicing thin and not underbaking helps; some cooks salt the coins and drain them 15 minutes first.

Is this recipe Paleo?

Yes — squash, eggs, almond flour, coconut milk, onion, and butter or ghee. No condensed soup, no breadcrumbs, nothing to adapt.

What should I serve it with?

Roast chicken, baked fish, or a holiday ham. It's a classic side dish that fits any table, Paleo or not.

Recipe Card

Stav Kogan

SQUASH CASSEROLE

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• ½ tbsp grass-fed butter, plus more for greasing
• 1 onion, sliced
• 2 garlic cloves, minced
• 4 eggs, whisked
• 1 tbsp extra-virgin olive oil
• 2 tbsp canned full-fat coconut milk
• 5 tbsp almond flour, divided
• 4 or 5 yellow squash, cut into thin coins
• 2 to 3 tablespoons sliced scallion, for garnish

Method

 

1. Preheat the oven to 350°F.
2. In a medium sauté pan over medium heat, melt the butter.
3. Cook the onion and garlic until the onion is slightly translucent, about 5 minutes.
4. In a large bowl, mix together the eggs, olive oil, coconut milk, and 2½ tablespoons of almond flour.
5. Season the mixture with salt and pepper.
6. Add the squash to the mixture in batches (like you’re battering it). Butter an 8-by-12-inch baking dish, and layer the squash into it.
7. Add some of the cooked onions and garlic, and repeat.
8. Once you’ve finished battering the squash and it’s all in the baking dish, pour the remaining egg mixture over the top of the squash.
9. Season again with a little more salt and pepper, then sprinkle the remaining 2½ tablespoons of almond flour on top and bake for 45 minutes, until lightly browned.
10. Serve hot, garnished with the scallions.

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