Paleo Recipes – Cavegirl Cuisine

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Southern Squash Casserole

Southern Squash Casserole

Being from Georgia, we always had Southern Squash Casserole for Thanksgiving and it was one of my favorites.  When I was pregnant with my second child,  I craved squash casserole for some reason and I made one a week.  The traditional recipe calls for cheese and bread.  I was missing this side dish today, so I just made some “paleotized”…and it was good!  I didn’t even miss the cheese and I used almond meal to replace the breading.

Southern Squash Casserole

Ingredients

  • • 4 cups yellow squash, thinly sliced (I used a mandolin)
  • • 4 large organic eggs
  • • 3 tablespoon + 1 tablespoon almond meal
  • • 1 leak, bottom third using some of the green, thinly sliced
  • • 1 tablespoon ghee or organic, unsalted butter, melted
  • • 2 tablespoons organic heavy cream (or the heavy part at the top of a can of coconut milk)
  • • 1 teaspoon sea salt

Directions

  1. Preheat oven to 350°.
  2. In a medium bowl, beat eggs. Add butter, cream, 3 tablespoons almond meal and salt. Add sliced squash and coat
  3. In an 7x7 baking dish, layer overlapping squash slices for a thick first row. Add a thin layer of leeks. Repeat until there is no more squash or leeks left.  You can also use an 8x8 baking dish, it just won't be as tall.
  4. Pour the remaining liquid over the casserole. Sprinkle remaining almond meal on top (it acts as crusty top layer).
  5. Cook for 50 minutes or until egg mixture is firm.
  6. Let set for at least 1/2 hour before cutting.
  7. Enjoy!

Ingredients

  • 4 cups yellow squash, thinly sliced (I used a mandolin)
  • 4 large organic eggs
  • 3 tablespoon + 1 tablespoon almond meal
  • 1 leak, bottom third using some of the green, thinly sliced
  • 1 tablespoon ghee or organic, unsalted butter, melted
  • 2 tablespoons organic heavy cream (or the heavy part at the top of a can of coconut milk)
  • 1 teaspoon sea salt

Directions

  1. Preheat oven to 350°.
  2. In a medium bowl, beat eggs. Add butter, cream, 3 tablespoons almond meal and salt. Add sliced squash and coat
  3. In an 7x7 baking dish, layer overlapping squash slices for a thick first row. Add a thin layer of leeks. Repeat until there is no more squash or leeks left.  You can also use an 8x8 baking dish, it just won't be as tall.
  4. Pour the remaining liquid over the casserole. Sprinkle remaining almond meal on top (it acts as crusty top layer).
  5. Cook for 50 minutes or until egg mixture is firm.
  6. Let set for at least 1/2 hour before cutting.
  7. Enjoy!
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