Yellow Squash Casserole
I haven’t eaten yellow (aka Crookneck) squash in a long time. This year I decided to grow one plant, along with my Zucchini. Found some recipes and this was our favorite by far. We’ve made this a number of times and it’s always a hit.
I will grow two plants next year. 🙂
1 tablespoon organic olive or coconut oil
1 teaspoon organic pastured butter
1 small organic onion, chopped
2 cloves organic garlic, minced
4-6 cups organic yellow squash, cubed
1 teaspoon Celtic Sea Salt
½ teaspoon organic freshly ground black pepper
1/3 cup Almond Flour (or almond meal would work too)
1 cup shredded organic cheese – I’ve used cheddar, Swiss or Monterey Jack – they’re all good.
½ organic heavy cream
2 organic pastured eggs
1/3 cup chopped roasted salted almonds (I’ve used other roasted/ salted nuts successfully too)
Preheat over to 400° F
Heat oil and butter in a skillet over medium high heat. When the butter melts, cook and stir onion and garlic until softened, about three minutes. Add squash, salt and pepper. Stir, and cover pan. Let cook, stirring occasionally until the squash is softened, about 5 minutes.
Put squash mixture into a 8×10 or 9 x 13 inch pan.
In a separate bowl, mix almond flour and ½ cup of the grated cheese together and stir into the squash mixture. In another bowl whisk cream and eggs together and stir into squash mix. Top with remaining cheese.
Bake until golden brown and bubbling, 25 to 30 minutes. Enjoy!