Squash Casserole is a favorite traditional dish that has graced many a Southern dinner table! This casserole has been a popular side dish for decades, and is a fantastic accompaniment to any meal, from fried chicken to a summer Sunday roast!
Being married to a native Tennesseean, I try to create paleo versions of some of the traditional Southern dishes that he loves! This squash casserole is grain free and dairy free, and is just as light and delicious as the original! I’m certain this will become one of your favorite summer side dish recipes!
Southern Squash Casserole Ingredients
3-4 medium yellow squash
1 small onion, sliced thinly
2 cloves garlic, minced
¼ cup coconut milk
1 teaspoon pink salt
1 teaspoon thyme leaves
1½ cups blanched almond flour
2-3 tablespoons coconut oil, melted
¼ teaspoon nutmeg
Pinch of salt
Preheat the oven to 350º fahrenheit, and grease a 8x8 casserole dish with coconut oil
Slice the squash thinly, approximately 1 eighth of an inch - a mandolin slicer makes this really easy!
Add the squash slices to the greased casserole dish, along with the sliced onions and minced garlic
Make sure the squash, onions and garlic are mingled together and spread out evenly to the edges of the dish
In a small bowl, whisk together the eggs, coconut oil, sat and thyme leaves
Pour the egg mixture evenly over the squash, making sure to cover the entire dish - carefully tilt the dish until the egg mixture is evenly distributed
Set aside to make the topping
In a medium bowl, add the almond flour, melted coconut oil, nutmeg and sat, blending it together until all ingredients are incorporated and resembling breadcrumbs
Evenly sprinkle the almond topping over the squash
Bake the squash casserole for 30 minutes or until the the squash is tender and the topping is golden brown - if the topping hasn’t browned sufficiently, broil the dish for up to 3 minutes, watching closely to avoid burning