Last Updated on November 20, 2021 by Renee’
Paleo Squash Casserole is definitely comfort food for me. My Grandmother used to make it all the time during the summer when I was a kid.
Speaking of summer, one sure sign of summer is an abundance of squash! So what to do with all that squash?
But, since going Paleo & AIP I have truly missed it. So of course once I reintroduced eggs I needed to create a Paleo version of the Classic Southern Recipe.
Fortunately for me, my dad has a garden every summer & I have more organic squash than I know what to do with.
Last summer, I canned so many quarts of squash & zucchini that I can make squash casserole every week & still have some left. Read How to Can it here. This is a great way to preserve all that wonderful summer squash for long term storage. You can put it in soups & stews, in my Sausage Breakfast Hash or just open it up, add some chopped onion & garlic & you have stewed squash.
I also freeze squash too. Learn how to freeze squash here.
This also allows me to skip a few steps since it’s already cooked.
This Paleo Squash Casserole is a delicious healthy alternative to traditional Squash Casserole & is perfect for the holiday season. I make it every year for our Thanksgiving Dinner.
Ingredients:
- 3 lbs yellow squash cut into 1 in cubes or sliced 1/4 in. thick or 2 Qts of canned squash
- 1 med. onion chopped
- 1/4-1/2 c. of water or bone broth
- 2 lg. pastured eggs, beaten
- 1/4 c. coconut milk or almond milk
- 1/4 c. nutritional yeast
- 1-2 tsp. minced garlic or dried minced garlic (if you don’t have fresh)
- 2- Tbs EVOO or Avocado Oil
- 1 1/2 tsp sea salt
Topping: (“buttered bread crumbs”)
- 3/4 c. almond flour
- 2-3 Tbs melted grass-fed butter or Ghee
- pinch of sea salt
Tools Needed:
- Casserole
- Knife
- Cutting Board
- Skillet
- Mixing Bowls
- Whisk (for eggs)
- Stir Fry Spatula (my favorite)
Directions:
- Preheat oven to 350*
- Heat a large skillet with 1-2 Tbs. of EVOO or Avocado Oil
- Add chopped onion & minced garlic & saute until onion is translucent
- Add squash & about 1/4 -1/2 c. of water or bone broth
- Cover & cook until squash is tender
- If using canned squash you can skip cooking the squash
- Drain squash
- Lightly grease casserole with 1 Tbs. of EVOO, Avocado Oil, Butter or Ghee
- Mix remaining ingredients & squash (except Topping) in a large mixing bowl
- Pour squash mixture into a casserole dish
- Mix topping ingredients in a small mixing bowl until crumbly, you may have to add more/less butter or ghee to the desired consistency
- Spoon on top of squash mixture
- Bake in oven 20-25 min or until browning on top
*Make sure to scroll down for a printable recipe!
Tips:
- Can use a mixture of Zucchini & Yellow Squash
- Add spinach to make more nutrient-dense
- Add leftover chicken or turkey for a complete meal
More Squash Recipes:
- Paleo Fried Squash
- Grilled AIP Zucchini & Squash
- How to Cook a Spaghetti Squash in the Instant Pot
- AIP Paleo Italian Spaghetti Squash
- Paleo AIP Sausage Breakfast Hash
- How to Freeze Squash
- How to Can Squash
Share on Pinterest
Paleo Squash Casserole
Ingredients
- 3 1lbs yellow squash cut into 1 in cubes or sliced 1/4 in. thick
- 1 med. onion chopped
- 1/4-1/2 c. of water or bone broth
- 2 lg. pastured eggs
- 1/4 c. coconut milk or almond milk
- 1/4 c. nutritional yeast
- 1 tsp. minced garlic
- 2- Tbs EVOO or Avocado Oil
- 1 1/2 tsp sea salt or to taste
Topping: (“buttered bread crumbs”)
Instructions
- Preheat oven to 350*
- Heat a large skillet with 1-2 Tbs. of EVOO or Avocado Oil
- Add chopped onion & minced garlic & saute until onion is translucent
- Add squash & 1/4 - 1/2 cup of water or bone broth
- Cover & cook until squash is tender
- Drain squash
- Lightly grease casserole with 1 Tbs. of EVOO, Avocado Oil, Butter or Ghee
- Mix remaining ingredients & squash (except Topping) in a large mixing bowl
- Pour squash mixture into a casserole dish
- Mix topping ingredients in a small mixing bowl until crumbly, you may have to add more/less butter or ghee to the desired consistency
- Spoon on top of squash mixture
- Bake in oven 20-25 min or until browning on top
Notes
- Can use a mixture of Zucchini & Yellow Squash
- Add spinach to make more nutrient-dense
- Add chicken for a complete meal
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Pacific Foods Organic Bone Broth, Original Chicken, 8-Ounce Cartons, 12-Pack -
Native Forest Simple Organic Unsweetened Coconut Milk, 13.5 Ounce Cans (Pack of 12) -
Bragg Nutritional Yeast Seasoning, Premium -
2.9 Qt Enameled Cast Iron Rectangular Roaster, Casserole Dish, Lasagna Pan, Deep Roasting Pan, for Cooking and Baking - Red -
Klee Premium Stainless Steel Mixing Bowls – Kitchen Mixing Bowl Set of 6 – 3/4 Qt Bowl, 1.5 Qt Bowl, 3 Qt Bowl, 4 Qt Bowl, 5 Qt Bowl, 8 Qt Bowl – Baking Bowls – Meal Prep Bowls – Nesting Bowl Set -
Anthony's Organic Almond Flour (1lb), Blanched, Gluten Free, Non-GMO
gingergranath This is sooooo good! I was happy to find a recipe without cheese and milk, and this one nailed it! Very tasty. I did make one change: I added 1/3 C almond flour and 1/3 C gluten free panko bread crumbs (not paleo I know but definitely gave it that crisp I was craving on top).
Can you use frozen squash? If so, how much?
Great question. I’ve never used frozen squash before. It should be fine. Let me know if you try it.
Me again… with the Nutritional Yeast, you just wrote 1/4.
1/4 of what? I’m assuming a 1/4 cup. Fingers crossed.
PS- I know a great editor if you need one. 🙂
Sorry about the confusion. I looked & the recipe on the blog was correct. Somehow on the printable card it didn’t transfer correctly. I am correcting it now. Sorry about that. Let me know how it turned out.
I’ve never cooked with nutritional yeast. Is it the same as the yeast you’d use to make bread.
Thank. you!
Hi Phedra, Great question! Nutritional yeast is a deactivated form of yeast that’s used as a seasoning and nutritional supplement that has a “cheesy” flavor. Unlike baker’s yeast and brewer’s yeast which are both living, nutritional yeast has been deactivated (killed).
Hi… in the middle of making this and realizing I’m going to have to guess… You mention topping ingredients but don’t identify what they are. 🙁
Hi, this recipe calls for 3 lbs of squash, and in your “Tips” you state that one lb of squash will give you 3 cups. So, does the recipe then call for 9 cups of squash, or is the 3 lbs a typo?
Great question! I’ll have to correct my post. I use 2 qts. of my canned squash to make this casserole. So I would say that you need about 6-9 cups of cooked squash. I am one of those cooks that guestimates. You can’t really go wrong. It will be fine. It doesn’t have to be an exact measurement. Let me know how it turns out.